Monday, August 4, 2014

Tsukemono (Japanese pickled cabbage)

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Tsukemono is Japanese vegetables that have been preserved in salt, brine or rice bran (nuka). It tastes best as an accompaniment or garnish to Japanese meals and is especially good with Japanese rice. There are many varieties and flavors. This one is a pickled cabbage.

1 head of cabbage, cut into 8 wedges
4 cups water
1/3 cup white vinegar
4 T sugar
3 T kosher salt
1 small dried red chili pepper, seeded

Cut the cabbage into 8 wedges. Boil the water, vinegar, sugar, salt and chili pepper together for a few minutes. In a large glass or ceramic container, pour the hot mixture over the cabbage. Cover with plastic wrap and the container's top. Let sit on the counter for a half a day. Then refrigerate for 3-4 days. When ready to serve, squeeze the excess liquid out of the cabbage wedge. Cut into strips. Delicious!