This pickled napa cabbage recipe by culinary researcher Yukari is a versatile dish that's easy to make in a zip bag. It's perfect as a side dish, snack, or for meal prep. The crispy napa cabbage and special seasoning create an exquisite balance that will make you reach for rice again and again. Try it at home!
Ingredients
Main Ingredients (For 300g Napa Cabbage)
- Napa Cabbage 300g
Seasonings
- Shiro Dashi (White Soy Sauce Base) 2 tbsp
- Vinegar 2 tsp
- Sugar 1 tsp
- Salt 1/2 tsp
- Kombu (Dried Kelp) 3g
- Chili Pepper 1 piece
Steps
- Cut off the core of the Napa Cabbage and slice it into 4-5cm pieces.
- Place half of the sliced Napa Cabbage into a zip bag, add half of the Salt. Add the remaining Napa Cabbage and the rest of the Salt.
- Shake the bag to distribute the Salt evenly, then flatten the bag to remove air and seal it.
- Place a tray on top of the bag containing the napa cabbage and put a weight on it. Let it sit for 30 minutes.
- After 30 minutes, take out an appropriate amount of Napa Cabbage, squeeze out the water firmly, and place it in a bowl.
- To the Napa Cabbage in the bowl, add Vinegar 2 tsp, Sugar 1 tsp, Shiro Dashi (White Soy Sauce Base) 2 tbsp, Kombu (Dried Kelp) 3g, and Chili Pepper 1 piece. Mix well by rubbing.
- Return the mixed Napa Cabbage to the zip bag, remove air, twist the opening, and secure with a rubber band.
- Refrigerate for 1 hour to finish.
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