Recipe of Super Quick Homemade Japanese Pickled Cabbage

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, japanese pickled cabbage. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Japanese Pickled Cabbage is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Japanese Pickled Cabbage is something which I’ve loved my entire life.

To get started 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 cook that.

The ingredients needed to make Japanese Pickled Cabbage:

1. Make ready Napa Cabbage
2. Get Chilli Flakes
3. Take Salted Konbu Seaweed
4. Prepare Dashi (Dry Variety)
5. Make ready Salt

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