Japanese Pickled Cabbage

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, 280 g)
• ▢½ Persian/Japanese cucumber (2 oz, 50 g)
• ▢1 dried red chili pepper
• ▢1 piece kombu (dried kelp) (1" x 3", 2.5 x 7.6 cm)
• ▢1 ¼ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)

Toppings (optional)

• ▢toasted white sesame seeds
• ▢soy sauce

INSTRUCTIONS

 

• Gather all the ingredients.
  
• Discard the cabbage core and cut cabbage into 1-2” (2.5 x 5 cm) pieces.
• Cut cucumber in in half and peel. Then cut in half lengthwise and into thin slices diagonally.
• 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.
• Toast kombu over open flame so that the kombu will become tender and easier to cut into thin strips.
• Put all the ingredients in the airtight plastic bag and add 1 ¼ tsp kosher salt.
• Rub with hands until the cabbage softens. Remove the air and close the plastic bag tightly.
• Place the bag under the heavy object and let it pickled in a cool place or in the fridge for 2-3 hours.
• Once the cabbage is pickled, take it out and squeeze the excess liquid out.

To Serve

• Sprinkle white sesame seeds and drizzle a little bit of soy sauce.
  

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for up to 2-3 days.

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