Tsukemono, Japanese Pickled Chinese Cabbage

Name: Tsukemono, Japanese Pickled Chinese Cabbage
Total time: 60 min
Ingredients: 100 g Chinese cabbage (give or take, use the amount you have); 2 g salt (or 2% of the weight of Chinese cabbage you used); 1 pinch ajinomoto; 1 pinch rough grounded red pepper; plastic bag

Chinese cabbage tsukemono is one of the most common tsukemono, Japanese pickles. It's easy and healthy, goes well with rice.

Cook Time 5 mins

Rest After Cook 1 hr

Servings 100 g Chinese cabbage

INGREDIENTS

Chinese cabbage (give or take, use the amount you have) 100 g
salt (or 2% of the weight of Chinese cabbage you used) 2 g
ajinomoto 1 pinch
rough grounded red pepper 1 pinch

other necessary stuff

plastic bag

INSTRUCTIONS

Wash the Chinese cabbage, then slice it to approximately 1cm wide stripes. Put Chinese cabbage in the plastic bag and weigh it. Add salt, 2% of the weight. Then a pinch of ajinomoto and red pepper.
Close the plastic bag and mix. Think of it as gently massaging all the ingredients together.Put in the fridge for at least 1 hour and it's good to eat. Eat within a few days.

NOTES

I hesitated to eat pickles when I was in Japan because there is too much salt. Now living here, I can’t buy Japanese pickles at the market. I found out that I kind of miss the pickles, even though they are really salty. Then I started to think about it and realized that with home-made pickles we can adjust the amount of salt. So with good conscience I started making them. Long story short, this recipe is a quick and easy way to enjoy Japanese pickles.

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