A recipe for vinegar cabbage, themed around "eating your way to weight loss." It's perfect for meal prep as it's made simply by chopping and mixing. The exquisite balance of sourness and sweetness makes it a perfect dish for snacking or as an appetizer.
Ingredients
Main Ingredients (Approx. 3 days' worth)
- Cabbage 600g
Seasonings
- [A] Bonito Flakes (Katsuobushi) 5g
- [A] Vinegar 100-120ml
- [A] Honey 1 tbsp
- Salt 1 tsp
- Sugar 1 tsp
Steps
- For the cabbage preparation, cut half a cabbage into halves to shred.
- Wash the cabbage and thoroughly drain the water.
- Remove the core from the halved cabbage by making a diagonal cut.
- Separate the cabbage into easily cuttable portions.
- First, cut off the harder parts near the core, and then cut the softer leaves into bite-sized pieces. (This is the key!) Cutting too finely like julienne will cause too much moisture to escape, losing the texture. This level of shredding is ideal.
- Place the cut cabbage into a large bowl for easy mixing.
- Finely shred the harder parts near the core that were set aside.
- Once all the cabbage is cut, place it in the bowl, add 1 tsp salt and 1 tsp sugar, and mix thoroughly to coat. (This is the key!) The osmotic pressure from salt and sugar draws out moisture from the cabbage, improving flavor absorption and shelf life as a prepared dish.
- When the cabbage becomes glossy and reduces to about 2/3 of its original volume, let it sit for about 15 minutes to dehydrate.
- Prepare the dressing. Place 5g of bonito flakes in a heat-resistant container and microwave for about 1 minute.
- While the bonito flakes are still hot, crush them thoroughly with your hands to make bonito flake powder. (This is the key!) Grinding them while warm prevents them from clumping due to moisture in the air.
- Add 100-120ml of vinegar and 1 tbsp of honey to the bonito flake powder and mix well. (This is the key!) Honey is recommended over sugar for a milder sweetness, as too much sugar can be overpowering.
- Mix the dressing well, then let it rest.
- After 15 minutes, check the state of the cabbage and firmly squeeze out excess moisture with paper towels.
- Add the prepared special dressing to the de-moisturized cabbage and mix by massaging to ensure it's evenly coated. (This is the key!) Don't just mix briefly; massaging thoroughly helps the flavors meld quickly, allowing it to be eaten immediately.
- Taste a little. If the flavor has melded well, transfer to a serving dish.
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