Japanese•healthy
Tsukemono
Salt-pickled cabbage, a great small side dish for any meal
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
4
- 9 oz cabbage
- 1 tsp salt
- 2 inch Kombu dried sea kelp (dried kelp)
Instructions
- 1
Cut cabbage into 2" squares.
- 2
Put cabbage, salt, and Kombu in a freezer bag and let sit about 10 minutes.
- 3
When the Kombu gets soft, take it out, cut thinly, and put back in the bag. Rub the ingredients together well and leave for 2-3 hours at room temperature.
- 4
Squeeze out any water and serve.