Quick and Crisp Tsukemono: Japanese-Style Pickled Napa Cabbage
Quick and Crisp Tsukemono: Japanese-Style Pickled Napa Cabbage
Versatile Napa Cabbage Recipe: Delicious Homemade Japanese Tsukemono
Create a variety of delightful side dishes using napa cabbage. Both winter kimchi cabbage and baby napa cabbage work perfectly. This is a simpler method for making tsukemono. Enjoy this refreshing and flavorful pickled cabbage dish that’s perfect as a simple side or a light salad.
Main Ingredients- Napa Cabbage 550g (Winter kimchi cabbage or baby napa cabbage are both suitable)
- Kombu (Dried Kelp) 1 sheet (approx. 5cm x 5cm)
- Dried Chili Pepper 1 piece
Cooking Instructions
Step 1
Prepare the napa cabbage. First, trim off the tough base of the cabbage with a knife. Then, cut the cabbage into bite-sized pieces, about 4-5cm in size. Separating the tougher stem parts from the leafy parts at this stage will help the seasoning penetrate more evenly.
Step 2
Kombu adds a wonderful umami flavor to the tsukemono. Cut the kombu sheet into pieces approximately 5cm x 5cm, similar in size to your cabbage pieces.
Step 3
The dried chili pepper will add a subtle spiciness and aroma. Cut the dried chili pepper into 2-3 pieces. If you prefer less heat, you can remove the seeds before cutting. (Adjust to your preference.)
Step 4
Get a sealable plastic bag or container ready. Place the separated stem parts of the cabbage into the bag. Sprinkle the 1 teaspoon of salt evenly over the stems and gently mix them. Salting the stems first helps them soften and absorb the seasoning better.
Step 5
Now, add the leafy parts of the cabbage to the bag along with the stems. Add the 2 tablespoons of vinegar, 1 tablespoon of sugar, and the prepared kombu and dried chili pepper. Gently shake the bag or use a spatula to mix everything together, ensuring all ingredients are evenly coated with the seasonings. Even distribution is key for balanced flavor.
Step 6
Transfer the seasoned cabbage mixture into a storage container (such as a glass jar or a food container). Place a weight, like a heavy plate or a specialized press, on top of the cabbage to keep it submerged. This pressing action helps to release excess water, resulting in a crispier and more delicious tsukemono. Refrigerate for at least 3-4 hours, or preferably overnight, to allow the flavors to meld and enhance.
