30 The best Japanese Pickled Cabbage delicious and handy!

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Delicious and crispy homemade pickled cabbage enjoyed with traditional Japanese meal, brined in salt, kombu strips and chili flake. This Japanese pickled cabbage recipe, or tsukemono, combines cabbage and seasonings for a flavorful accompaniment to a variety of dishes. Many Chinese restaurants will serve pickled cabbage as a complimentary appetizer.

You need to prepare Napa Cabbage.
Prepare Chilli Flakes.
You need Salted Konbu Seaweed.
Prepare Dashi (Dry Variety).
Provide Salt.

Short Tips:

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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..
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..
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..

Shiozuke / Japanese Pickled Cabbage: Tsukemono (say "TSKEH-mohnoh" never "TSOOkeh-mohnoh". just think of the "su" part as being whispered instead of spoken) means "pickled things". The salt-pickled cabbage in this recipe does not involve fermentation. Tsukemono is such a small dish but it is a necessity for everyday Japanese cuisine. Japanese-style Pickled Chinese Cabbage. (Adapted from Pickled Plums, Pickles, and Preserves: Tasty Homemade Recipes I'd Like to Share with My Daughter, in Japanese, by Masayo Waki). Southerners love to pickle just about anything: pickled okra, pickled green beans, even pickled peaches.

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