Hey everyone, welcome to my recipe site, If you're looking for recipes idea to cook today, look no further! We provide you only the best Japanese Pickled Cabbage recipe here. We also have wide variety of recipes to try.

Japanese Pickled Cabbage
Japanese Pickled Cabbage

Before you jump to Japanese Pickled Cabbage recipe, you may want to read this short interesting healthy tips about The Meals You Select To Feed On Will Effect Your Health.

One thing that some of you may already know is that by ingesting the right foods can have a substantial effect on your health. One of the foods you should be avoiding is just about any foods you get at a fast food place. These kinds of foods are packed with bad fat and also have little or no nutritional value. This is why we are going to be going over the healthy foods that you should be eating that will have a positive effect on your health.

Citrus fruit will be one of the best things that you could have for your desserts, as opposed to having a piece of cake or even ice cream. Citrus fruits in addition supply you with vitamin C, together with other vitamins and also minerals that can help keep you healthy. Something you really should try for one of your desserts is actually to mix coconut with orange sections and top the mix off with a teaspoon of honey.

For people who want to begin living a more healthy life the tips above are able to help you do that. Also if you remove all the processed foods that you really should not be eating anyway, you may find that you could end up living a longer life.

We hope you got insight from reading it, now let’s go back to japanese pickled cabbage recipe. To make japanese pickled cabbage you only need 5 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Japanese Pickled Cabbage:
  1. Use Napa Cabbage
  2. You need Chilli Flakes
  3. Get Salted Konbu Seaweed
  4. Provide Dashi (Dry Variety)
  5. You need Salt
Steps to make Japanese Pickled Cabbage:
  1. Separate cabbage leaves, cut, wash and place in strainer. While the cabbage is in the strainer, salt the cabbage. (I personally like it a little salty). So, just take out the old Morton’s salt and give a nice shake for a 1 1/2 second count. Mix the cabbage up and repeat that one more time. Massage the cabbage a little bit to jumpstart the cabbage.
  2. Now that the salt has softened (and flavored) the cabbage and released some moisture, transfer it to a bowl. Throw in three healthy lunches of seaweed, don’t be nervous. Two big bunches of dashi and as much pepper flake as you like. That part is optional. Incorporate it well and put it in a jar. I like to press it in using a meat tenderizer and then top it off. You can always get another jar too.
  3. You’ll want to put it in the fridge for at least six hours. The salt will be extracting water so periodically flip the jar so everything stays moist. You’ll end up with this. Good luck.

If you find this Japanese Pickled Cabbage recipe helpful please share it to your friends or family, thank you and good luck.