Japanese-style pickled cabbage Tsukemono recipe
I made a cabbage kimchi and made a Japanese pickled tsukemono with the remaining 1/4 cabbage Since my family lives in Japan, I sometimes go to Japan, and I sometimes think of the crunchy texture of Tsukemono that I ate when I visited Japan Unlike Korean kimchi, I would like to introduce the Tsukemono recipe, which is a Japanese-style pickled cabbage that is made quickly without fermentation
4 serving
Within 30 minutes
gojasmin
Ingredients
  • Cabbage
    1/4pack
  • Salt
    1spoon
  • Vinegar
    2spoon
  • Sugar
    1spoon
  • dried red pepper
    1ea
Cooking Steps
STEP 1/11
Prepare 1/4 of cabbage and 1 spoon of salt (based on rice spoon) (You should never add too much salt because you are not going to wash it again later)
STEP 2/11
Place the cleanly washed cabbage in the bottom and cut it in half by hand
STEP 3/11
Cut it into the right size so that it can be pickled quickly
STEP 4/11
Put most of the cabbages in the plastic pack first, sprinkle 1/2 of the salt you prepared, then stir-fry the cabbage leaves, add the rest of the salt, and marinate well
STEP 5/11
To add a sweet and sour taste, I added 2 spoons of vinegar and 1 spoon of sugar
STEP 6/11
Mix it well
STEP 7/11
Prepare dried red pepper and kelp
STEP 8/11
Mix dry peppers and chopped kelp Make sure to use dried kelp
STEP 9/11
To prevent air from entering, loosen the air and tie the opening well
STEP 10/11
If you press it with a heavy stone, it will kill the breath of vegetables and make the sauce soak
STEP 11/11
This is Tsukemono 30 minutes after being pickled It's good to eat quickly, but it tastes better if you keep it cold in the refrigerator Water will form after 2-3 days, so don't throw away this water and keep it with cabbage
Cooking review
5.00
score
  • 798*****
    score
    It wasn't salty and the texture was good and it was delicious! But I didn't know how many peppers I put in, so I put in four..It's spicy. I'm going to put some in from now on
    2017-11-09 11:46
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