Japanese Pickled Napa Cabbage
These refreshing citrus-infused pickles are made with crunchy napa cabbage and flavored with yuzu. They're the perfect palate cleanser and are ready in just 24 hours!
Napa Cabbage Pickles
24 hrs 10 mins
Wash the napa cabbage and cut into 1-2 inch pieces. Shake thoroughly to remove excess water.
Cut yuzu peel & kombu
Use a potato peeler to remove the skin of half a yuzu. Cut the peel and a piece of kombu into thin slices.
Place the napa cabbage in a sealable freezer bag and add the sliced yuzu peel and kombu, along with yuzu juice, salt, sugar, dried red chili and light soy sauce.
Massage the bag until all of the ingredients are evenly distributed. Then push the air out and seal.
Place the bag in a container with the mouth of the bag facing up to prevent leaks. Place weights on top and refrigerate for 24 hours.
Serve and enjoy!
FULL RECIPE »
See the full post for more information and storage information!
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