Once you make these addictive pickled Napa cabbage, you'll never go back to store-bought. This is a quick and easy recipe perfect for when you're short on time. Maximize the cabbage's natural flavor and keep its crispy texture for a superb pickle you can make at home. It's the perfect side dish or palate cleanser with rice.
Ingredients
Main Ingredients (2 servings)
- 1/4 Napa Cabbage (800g)
Seasonings
- Salt 1 tsp
- Sugar 1 tsp
- [A] Salted Kelp (Shiokombu) 10g
- [A] Vinegar 2 tbsp
- [A] Sugar 2 tsp
- [A] Shiro Dashi (White Soy Sauce Base) 1 tbsp
Steps
- Prepare a salad spinner.
- Trim the core from the 1/4 Napa cabbage (800g) with an angled cut.
- Separate the cabbage into 2-3 leaves and cut into pieces about the width of a pinky finger. Set aside the softer leaf parts.
- Thinly slice the core of the cabbage along the grain. (Key Tip!) This allows moisture to escape quickly and helps the flavors penetrate better. Slicing thinly along the grain is crucial; thicker pieces won't absorb flavor as well.
- Roughly chop the reserved softer leaf parts of the cabbage.
- Rinse the cut cabbage under water and thoroughly drain using the salad spinner.
- Return the drained cabbage to the salad spinner bowl. Add 1 tsp salt and 1 tsp sugar, and mix well to coat the cabbage evenly.
- Let it sit for 10 minutes to draw out excess moisture.
- In a bowl, combine 10g salted kelp (Shiokombu), 2 tbsp vinegar, 2 tsp sugar, and 1 tbsp Shiro Dashi (White Soy Sauce Base). Mix lightly.
- After 10 minutes, wrap the wilted cabbage in paper towels and squeeze out any remaining water thoroughly.
- Add the squeezed cabbage to the dressing made in step 9 and mix well, ensuring the salted kelp is distributed evenly.
- Place a weight on top of the bowl and let it marinate for 15 minutes. (Key Tip!) This helps the cabbage settle, filling any gaps and ensuring the flavors meld thoroughly.
- After 15 minutes, mix lightly and taste.
- Plate and serve.
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