Here's an easy make-ahead recipe for pickled vegetables. Using cabbage, komatsuna, and daikon radish, this delicious side dish is perfect with rice. No special equipment is needed; you can easily make it by simply massaging the vegetables. This recipe is versatile, so feel free to try it with various vegetables.
Ingredients
Main Ingredients (2 servings)
- Cabbage 200g
- Komatsuna 3-4 bunches
- Daikon Radish 200g
Seasonings
- Salt 2 tsp
- Sugar 1 1/2 tbsp
- Vinegar 3 tbsp
- Red Chili Pepper (thinly sliced) 1 piece
- Kombu (approx. 3-4 cm square) 1 piece
- Toasted White Sesame Seeds 1 tbsp
Steps
- Trim the root of the komatsuna and cut it into small pieces. Place in a bowl once cut.
- Cut out the core of the cabbage in a V-shape. Slice the remaining leaves thinly and chop into bite-sized pieces. Add the chopped cabbage to the bowl.
- Slice the daikon radish thinly into ginkgo leaf shapes, keeping the skin on. Add the sliced daikon radish to the bowl.
- Sprinkle 2 tsp of salt over the vegetables in the bowl and massage them to distribute evenly. [This is the key!] Once moisture appears, firmly squeeze the vegetables and let them sit for a while.
- Lightly squeeze out excess moisture from the wilted vegetables and place them in a plastic bag (use two bags if they are thin).
- Add 1 1/2 tbsp of sugar, 3 tbsp of vinegar, 1 piece of thinly sliced red chili pepper, and 1 piece of kombu (approx. 3-4 cm square) to the plastic bag.
- Gently massage the contents of the plastic bag from the outside to ensure all seasonings are evenly distributed on the vegetables.
- After massaging, place in the refrigerator and let it pickle for a while.
- Remove the pickled vegetables from the refrigerator and, if desired, add 1 tbsp of toasted white sesame seeds and mix gently.
- Transfer the mixed quick pickled vegetables to a tray or serving dish.
- Finely slice the pickled kombu and mix it with the vegetables. It's ready to serve!
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