Japanese Napa Cabbage Pickles (Hakusai no Asazuke)
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Japanese Napa Cabbage Pickles (Hakusai no Asazuke)
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 300 g Napa cabbage (hakusai)
- ½ yuzu peel and juice
- 5 g dried kelp (kombu)
- ½ tbsp salt
- ½ tsp sugar
- 1 tsp dried red chili pepper deseeded, thinly sliced
- ¼ tsp light soy sauce
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Instructions
- Wash 300 g napa cabbage and cut into 1-2 inch squares. Shake thoroughly to remove any excess water.
- Take ½ yuzu and peel a few pieces of the skin using a potato peeler. Cut the peel and 5 g dried kelp (kombu) into thin slices.
- Place the napa cabbage, yuzu peel and dried kelp to a sealable freezer bag. Squeeze in the juice of ½ yuzu from earlier and add ½ tbsp salt, ½ tsp sugar, 1 tsp dried red chili pepper and ¼ tsp light soy sauce.
- Massage until the napa cabbage is evenly covered.
- Push the air out of the bag and seal. Place it in a container with the mouth of the bag facing up to prevent leaks.
- Place weights on top of the bag. I used my salt and sugar jars, but you could use anything heavy that you don't mind keeping in the fridge. Refrigerate for 24 hours.
- Enjoy!
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