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