Japanese Pickled Cabbage
Japanese Pickled Cabbage

Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, japanese pickled cabbage. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Japanese Pickled Cabbage is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Japanese Pickled Cabbage is something that I’ve loved my entire life.

Watch How To Make Japanese Pickled Cabbage. Delicious and crispy homemade pickled cabbage enjoyed with a traditional Japanese meal, brined in salt, kombu strips, and chili flakes. Pickled Nappa Cabbage often appears in a set menu at Japanese-style cafeteria.

To begin with this particular recipe, we have to prepare a few components. You can cook japanese pickled cabbage using 5 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Japanese Pickled Cabbage:
  1. Make ready Napa Cabbage
  2. Take Chilli Flakes
  3. Take Salted Konbu Seaweed
  4. Get Dashi (Dry Variety)
  5. Take Salt

The birds are back and I Japanese cabbage salad is something that's very common in Japanese cuisine. Napa cabbage, chilli flakes, salted konbu seaweed, dashi (dry variety), salt. Separate cabbage leaves, cut, wash and place in strainer. While the cabbage is in the strainer, salt the cabbage. (I personally like it a little salty).

Instructions to make Japanese Pickled Cabbage:
  1. Separate cabbage leaves, cut, wash and place in strainer. While the cabbage is in the strainer, salt the cabbage. (I personally like it a little salty). So, just take out the old Morton’s salt and give a nice shake for a 1 1/2 second count. Mix the cabbage up and repeat that one more time. Massage the cabbage a little bit to jumpstart the cabbage.
  2. Now that the salt has softened (and flavored) the cabbage and released some moisture, transfer it to a bowl. Throw in three healthy lunches of seaweed, don’t be nervous. Two big bunches of dashi and as much pepper flake as you like. That part is optional. Incorporate it well and put it in a jar. I like to press it in using a meat tenderizer and then top it off. You can always get another jar too.
  3. You’ll want to put it in the fridge for at least six hours. The salt will be extracting water so periodically flip the jar so everything stays moist. You’ll end up with this. Good luck.

Pickled cabbage is sweet, sour and refreshing to wake up your taste buds. When I published my Chinese Pickled Cucumber recipe, some of you asked for a pickled cabbage recipe.. Shiozuke / Japanese Pickled Cabbage: Tsukemono (say "TSKEH-mohnoh" never "TSOOkeh-mohnoh". just think of the "su" part as being whispered instead of spoken) means "pickled things". Southerners love to pickle just about anything: pickled okra, pickled green beans, even pickled peaches. The salt-pickled cabbage in this recipe does not involve fermentation.

So that’s going to wrap it up for this exceptional food japanese pickled cabbage recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!