4.8 from 99 votes
Japanese Pickled Cabbage
Japanese Pickled Cabbage combines chopped green cabbage and peeled cucumber with salt, dried red chili pepper, and thin strips of toasted kombu, all brined together to soften and develop flavor. The pickling process takes place in a sealed bag under weight to produce a crisp, tangy side dish with subtle spicy and umami notes. Toasted sesame seeds and soy sauce serve as optional final touches.
Prep Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 10 mins
Servings:
4
Calories:
31 kcal
Course:
Side Dish
Cuisine:
Japanese
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).
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 31
% 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.