Japanese Napa Cabbage Pickles (Hakusai no Asazuke)
https://sudachirecipes.comThese 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!
Ingredients
- 300 g napa cabbage (hakusai)
- ½ yuzu peel and juice
- 5 g dried kelp (kombu)
- ½ tbsp salt
- ½ tsp sugar
- 1 tsp dried red chili pepper deseeded, thinly sliced
- ¼ tsp light soy sauce
Instructions
- Wash 300 g napa cabbage and cut into 1-2 inch squares. Shake thoroughly to remove any excess water.
- Take ½ yuzu and peel a few pieces of the skin using a potato peeler. Cut the peel and 5 g dried kelp (kombu) into thin slices.
- Place the napa cabbage, yuzu peel and dried kelp to a sealable freezer bag. Squeeze in the juice of ½ yuzu from earlier and add ½ tbsp salt, ½ tsp sugar, 1 tsp dried red chili pepper and ¼ tsp light soy sauce.
- Massage until the napa cabbage is evenly covered.
- Push the air out of the bag and seal. Place it in a container with the mouth of the bag facing up to prevent leaks.
- Place weights on top of the bag. I used my salt and sugar jars, but you could use anything heavy that you don't mind keeping in the fridge. Refrigerate for 24 hours.
- Enjoy!
