Japanese Pickled Cabbage
User Reviews
4.8
Japanese Pickled Cabbage
Description
This pickled cabbage recipe starts by cutting green cabbage into sizable pieces and slicing peeled cucumber diagonally to create bite-sized elements. Removing seeds from the dried red chili keeps the heat moderate and manageable while adding flavor. Toasting kombu over an open flame softens it and imparts a richer umami taste. The kombu is sliced into thin shreds for even pickling.
All vegetable components, chili, and kombu are placed in an airtight plastic bag along with kosher salt calculated as two percent of total vegetable weight. The mixture is rubbed gently to release moisture and soften the cabbage, then sealed tightly with air removed. Placing a heavy weight on the bag ensures pressurized contact and better brining.
The bag is refrigerated or stored in a cool place for two to three hours to allow flavors to meld and vegetables to crisp-pickle. After pickling, toppings like toasted white sesame seeds and a splash of soy sauce may be added before serving, enhancing nutty and savory dimensions. This quick pickle acts as a refreshing accompaniment or palate cleanser.
Ingredients
For the Vegetables
- ½ head green cabbage (9.9 oz, 280 g)
- ½ cucumber 1.8 oz, 50 g, Japanese or Persian varieties
For Quick Pickling
- 1 dried red chili pepper
- 1 piece kombu 1 x 3 inches, 2.5 x 7.6 cm per piece, dried kelp
- 2 tsp kosher salt use 2% of the vegetables’ weight; multiply the weight of the cabbage and cucumber by 0.02, Diamond Crystal brand
For the Toppings (optional)
- white sesame seeds toasted
- soy sauce
Instructions
- Gather all the ingredients.
- Discard the core of ½ head green cabbage. Cut the cabbage into 1- to 2-inch (2.5- x 5-cm) pieces.
- Cut ½ Japanese or Persian cucumber in half and peel. Cut in half lengthwise then into thin slices diagonally.
- Remove and discard the seeds from 1 dried red chili pepper. (You can save the seeds to add in if you prefer a spicy taste.) Avoid touching the seeds with your bare hands/fingers. Cut the chili into rounds.
- Toast 1 piece kombu (dried kelp) over an open flame to make the kombu tender. Then, cut it into thin strips (I used kitchen shears).
To Brine
- Put the cabbage, cucumber, chili pepper, and kombu in an airtight plastic bag and add 2 tsp Diamond Crystal kosher salt.
- Rub together the ingredients from outside the bag until the cabbage softens. Remove the air and seal the plastic bag tightly.
- Place the bag under a heavy object. Place it in the refrigerator or a cool spot and let it pickle for 2–3 hours.
- Once the cabbage is pickled, take it out from the brine and squeeze out the excess liquid with your hands.
To Serve
- Transfer to a bowl or plate. Sprinkle with toasted white sesame seeds and drizzle with a little bit of soy sauce.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 2–3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 31 kcal
% Daily Value*
| Calories | 31kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 203mg | 8% |
| Potassium | 222mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 157IU | 3% |
| Vitamin C | 42mg | 47% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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