A recipe for crispy cucumber and cabbage pickles from Kō Kentetsu, with an irresistible crunchy texture. Perfect as a side dish for meat dishes or for bento boxes. The refreshing flavor, enhanced by the umami of kombu, will enrich your dining table.
Ingredients
Main Ingredients (2 servings)
- Cabbage leaves 100g
- Cucumber 1 whole
- Kombu 5cm
Seasonings
- [A] Finely chopped dried chili pepper 1 piece
- [A] Vinegar 50ml
- [A] Sugar 2-3 tbsp
- [A] Salt 1 tsp
- [A] Thinly sliced ginger 2-3 slices
- Water 120ml
Steps
- Finely slice the kombu (5cm piece). The key is to eat the finely sliced kombu too!
- In a pot, combine the sliced kombu, vinegar (50ml), sugar (2-3 tbsp), salt (1 tsp), thinly sliced ginger (2-3 slices), finely chopped dried chili pepper (1 piece), and water (120ml).
- Heat the pot and bring to a boil while thoroughly dissolving the sugar. The key is to boil to enhance sterilization and fully dissolve the sugar.
- Finely slice the tough core of the cabbage leaves (100g). Cut the remaining leaves roughly or tear them by hand.
- Cut off both ends of the cucumber (1 whole) and slice thinly into rounds.
- Once the prepared pickling liquid comes to a boil, turn off the heat. The key is to turn off the heat.
- Add the sliced cabbage and cucumber to the pickling liquid after turning off the heat. The key is to let the residual heat infuse flavor without compromising the vegetables' crispness.
- Mix the vegetables and pickling liquid, then flip them over to cool down to room temperature.
- Once cooled to room temperature, transfer everything to a zipper storage bag.
- Remove the air from the storage bag, then knead to thoroughly mix the vegetables and pickling liquid. Let it sit for a while to let the flavors meld, then it's ready to serve.
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