Tsukemono (Salt-Pickled Cabbage) Recipe – Japanese Cooking 101
www.japanesecooking101.com
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Ingredients
Remove All · Remove Spices · Remove Staples
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Instructions
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Step 1
Cut cabbage into 2" squares.
Step 2
Put cabbage, salt, and Kombu in a freezer bag and let sit about 10 minutes.
Step 3
When the Kombu gets soft, take it out, cut thinly, and put back in the bag. Rub the ingredients together well and leave for 2-3 hours at room temperature.
Step 4
Squeeze out any water and serve.