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+ servings

Tsukemono

4.50 from 2 votes
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 2 hours
Servings 4 servings
Salt-pickled cabbage, a great small side dish for any meal

Ingredients

Instructions 

  • Cut cabbage into 2" squares.
  • Put cabbage, salt, and Kombu in a freezer bag and let sit about 10 minutes.
  • When the Kombu gets soft, take it out, cut thinly, and put back in the bag. Rub the ingredients together well and leave for 2-3 hours at room temperature.
  • Squeeze out any water and serve.

Video

Course: Side Dish
Cuisine: Japanese
Keyword: cabbage, tsukemono