A recipe for addictive cabbage pickles using vinegar that lets you enjoy plenty of cabbage. This is a staple dish that's great for gut health and may help suppress blood pressure rise, perfect for daily meals. It's easy to make by simply chopping and marinating, and it's so delicious you'll get addicted after just one bite.
Ingredients
Main Ingredients (2 servings)
- Cabbage 400g
Seasonings
- [A] Cooking Sake (Rice Wine) 3 tbsp
- [A] Mirin (Sweet Rice Wine) 3 tbsp
- [A] Sugar 1 tbsp
- [A] Light Soy Sauce 2 tbsp
- [A] Kombu (Dried Kelp) 3g
- [A] Sliced Chili Peppers (to taste)
- Vinegar 80ml
- Sesame Oil (a drizzle)
- Salt 1 tsp
- Sugar 1 tsp
Steps
- Cut out the core of the 400g cabbage by making a diagonal cut.
- Cut the cabbage in half lengthwise, then separate into manageable pieces.
- Briefly rinse the separated outer cabbage leaves under running water and drain.
- Crush the stem part of the cabbage firmly, then thinly slice it.
- Roughly chop the softer leaf parts.
- Place the cut cabbage in a large bowl. Separate any overlapping pieces thoroughly.
- Add 1 tsp sugar and 1 tsp salt to the bowl and mix well into the cabbage. (Key Tip! The osmotic pressure from salt and sugar draws out excess moisture, allowing the dressing to penetrate better and preventing the flavor from becoming too diluted.)
- Let it sit for 10 minutes to allow the salt and sugar to be absorbed by the cabbage.
- In a small pot, combine 3 tbsp cooking sake, 3 tbsp mirin, 1 tbsp sugar, 2 tbsp light soy sauce, 3g kombu, and sliced chili peppers (to taste).
- Lightly wipe the kombu with a damp paper towel, then tear it into small pieces.
- Prepare 80ml vinegar in a separate container.
- Bring the pot to a boil over low heat and let it bubble for about 30 seconds to evaporate the alcohol.
- Turn off the heat and add the prepared vinegar, being careful not to let the acidity evaporate. Let it cool to room temperature.
- After 10 minutes, thoroughly pat dry the cabbage with paper towels and squeeze out any excess water.
- Place the squeezed cabbage into a zip-top bag.
- Add the cooled dressing to the zip-top bag, mix well by kneading, and seal, removing as much air as possible. (Key Tip! Removing air ensures that even a small amount of dressing will evenly coat the cabbage.)
- It's ready to eat after marinating in the refrigerator for about 3 hours. For best results, marinate overnight for a richer flavor.
- Drizzle a bit of sesame oil over the plated addictive cabbage. (Key Tip! Adding sesame oil at the end will mellow the flavors and add richness.)
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