Tsukemono Recipes From Hawaii
TSUKEMONO (JAPANESE PICKLED CABBAGE)
My mother-in-law's recipe for pickled cabbage tsukemono with kombu and red pepper.
Provided by Bo Brinkman
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P2DT30m
Yield 40
Number Of Ingredients 7
Steps:
- Place cabbage into a large pot and cover with 3 1/2 cups water, or more if needed to just cover cabbage. Add 2 tablespoons salt. Place 2 pots that nest within each other on top of the cabbage; place something heavy into the smaller pot so that it crushes down on the cabbage. Let sit for 24 hours at room temperature.
- Remove pots on top of cabbage. Drain all water, placing cabbage back into the pot. Add kombu and chile pepper.
- Make tsukemono water by combining remaining water, remaining salt, mirin, and monosodium glutamate in a large pot or bowl. Add to the cabbage pot and replace 2 pots on top. Let sit for another 24 hours at room temperature.
- Transfer mixture to mason jars and refrigerate until ready to serve.
Nutrition Facts : Calories 8.2 calories, Carbohydrate 1.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 771.8 mg, Sugar 0.7 g
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