Brined in salt, kombu and chili flakes, this palate-cleansing Japanese Pickled Cabbage makes a perfect accompaniment to a traditional Japanese meal.

Japanese Pickled Cabbage

INGREDIENTS

• ½ head cabbage (10 oz or 280 g)
• ½ Persian/Japanese cucumber (2 oz or 50 g)
• 1 dried red chili pepper
• 1 kombu (dried kelp) (1" x 3" or 2.5 cm x 7.6 cm)
• 1¼ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)

Toppings (optional)

• toasted white sesame seeds
• soy sauce

INSTRUCTIONS

1. Gather all the ingredients.

   
2. Discard the cabbage core and cut cabbage into 1-2” pieces.
3. Cut cucumber in in half and peel. Then cut in half lengthwise and into thin slices diagonally.
4. Remove seeds from the red chili (if you prefer less spicy) and cut into rounds. When handling the seeds, avoid touching with your bare hands/fingers.
5. Toast kombu over open flame so that the kombu will become tender and easier to cut into thin strips.
6. Put all the ingredients in the airtight plastic bag and add 1 ¼ tsp. kosher salt.
7. Rub with hands until the cabbage softens. Remove the air and close the plastic bag tightly.
8. Place the bag under the heavy object and let it pickled in a cool place or in the fridge for 2-3 hours.
9. Once the cabbage is pickled, take out and squeeze the excess liquid out. You can save it in the refrigerator for up to 2-3 days.
10. Sprinkle white sesame seeds and drizzle a little bit of soy sauce.

https://www.justonecookbook.com/tsukemono-pickled-cabbage/