Japanese Pickled Cabbage
Japanese Pickled Cabbage

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, japanese pickled cabbage. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Japanese Pickled Cabbage is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Japanese Pickled Cabbage is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook japanese pickled cabbage using 5 ingredients and 3 steps. Here is how you can achieve it.

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

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