🏠Hakusai no Tsukemono – Easy Japanese Pickled Wombok Cabbage Recipe

This simple yet tasty recipe has high return on effort; it really is as simple as adding some salt 😆

Ingredients

• Hakusai (Wombok/Napa Cabbage), chopped – 3~4 leaves or as much that fits in the glass jar
• Salt – 2.5 ~ 2.7% of the weight of the cabbage
• (Optional) Dried chili, de-seeded – 1
• (Optional) Salted kelp – 1 pinch

The optional ingredients enhance the flavour, but can be omitted if you don’t have them. I’ve made plenty without these, as sometimes they’re hard to find.

How to make

1. Layer the ingredients inside a glass jar.
2. Place weights on top and close the lid.
3. Rest it in the fridge for 1.5 ~ 2 days.

I make it in this Hario Pickling Glass Jar, but it can be made in a ziploc bag too.