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Japanese Napa Cabbage Pickles (Hakusai no Asazuke)

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
10 mins
Additional Time
1 d
Total Time
1 d 10 mins
Servings: 8 servings
Course: Side Dish , Appetizer , Snacks
Cuisine: Japanese

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

Instructions

    Cup of Yum
  1. Wash 300 g napa cabbage and cut into 1-2 inch squares. Shake thoroughly to remove any excess water.
  2. 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.
  3. 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.
  4. Massage until the napa cabbage is evenly covered.
  5. 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.
  6. 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.
  7. Enjoy!