Step-by-Step Guide to Make Speedy Japanese Pickled Cabbage

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Before you jump to Japanese Pickled Cabbage recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Save Money In The Kitchen.

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As you can see, there are lots of little things that you can do to save energy, and also save money, in the kitchen alone. Green living is not that hard. It's concerning being practical, most of the time.

We hope you got benefit from reading it, now let's go back to japanese pickled cabbage recipe. You can cook japanese pickled cabbage using 5 ingredients and 3 steps. Here is how you do that.

The ingredients needed to make Japanese Pickled Cabbage:

1. Take of Napa Cabbage.
2. You need of Chilli Flakes.
3. Use of Salted Konbu Seaweed.
4. You need of Dashi (Dry Variety).
5. Use of Salt.

Instructions 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..

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