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. One of my favorites food recipes. 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 favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Japanese Pickled Cabbage is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have japanese pickled cabbage using 5 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Japanese Pickled Cabbage:
- Get Napa Cabbage
- Prepare Chilli Flakes
- Prepare Salted Konbu Seaweed
- Get Dashi (Dry Variety)
- Prepare Salt
Steps to make Japanese Pickled Cabbage:
- 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.
So that is going to wrap this up for this exceptional food japanese pickled cabbage recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
