Recipe of Award-winning Japanese Pickled Cabbage

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Recipe of Award-winning Japanese Pickled Cabbageby KajiRoon.Recipe of Award-winning Japanese Pickled CabbageJapanese Pickled Cabbage. Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, japanese pickled cabbage. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious. Japanese Pickled Cabbage is one of the most favored […]

Japanese Pickled Cabbage.

Japanese Pickled Cabbage

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, japanese pickled cabbage. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Japanese Pickled Cabbage is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Japanese Pickled Cabbage is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must 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. {Take of Napa Cabbage.
  2. {Make ready of Chilli Flakes.
  3. {Get of Salted Konbu Seaweed.
  4. {Take of Dashi (Dry Variety).
  5. {Make ready of 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 is going to wrap this up with this special food japanese pickled cabbage recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in 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!

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