Tsukemono- Japanese Cabbage Salad
- Ready In:
- 15mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 head green cabbage
- 1 head napa cabbage
- 59.14 ml rice vinegar
- 59.16 ml sugar (rounded)
- 44.37 ml salt
directions
- Cut cabbage into thin strips (about the width of fettucini noodles) and place into a large bowl.
- Boil remaining ingredients in a small pot.
- Remove the pot from heat and pour over cabbage.
- Mix (using tongs) cabbage and vinegar mixture for about 2 minutes.
- Drain vinegar mixture from cabbage, and return vinegar to heat.
- Repeat steps 3 and 4.
- Drain vinegar from cabbage and discard.
- Place cabbage into refrigerator until cool.
- Enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Taking heed to the other comment, I went conservative with the salt and started with 1T. I added, however, and ended up with somewhere between 1.75 and 2T. Being lazy, I didn't drain/reheat the vinegar but continuously turned the mixture. As the cabbage started to slightly wilt, it did produce a lot to drain - which I did once I achieved the desired texture and taste (slightly wilted, tangy). Recipe was easy and it's pretty close to the restaurant version. Also added carrot slivers which added nice color.
-
Portions were a little big, so I cut it down to about 1/4 head of each cabbage. It needed color, so I added a little shredded carrot. I cooked the rice vinegar, salt and sugar as directed, but I cut the salt down to 1 Tbsp., fearing 3 was too much. I poured the vinegar over the cabbage, but there was nothing left to drain and reheat. The cabbage soaked it right up! I left it in the fridge overnight and the flavor mellowed, but it was still entirely too salty! I might try this again with different ingredients or cut waaaay down on the salt!
RECIPE SUBMITTED BY
I am a cosmetologist on the central coast of California. I am a pesce-vegetarian, and I love to cook. I've been married for a little over a year to my wonderful husband Jesper.
My husband and I bought a condo a little about 2 years ago, and I grow a few things in pots on the patio including: Jalapenos, Basil, Chives, Spinach, Brussel Sprouts, Green Onions, and Catnip (I have 2 cats).