5 from 5 votes

2 5

Servings servings

Make this Japanese Pickled Napa Cabbage at home with this quick and simple recipe. A perfect balance of salty, sweet, and umami flavors!

Looking for napa cabbage recipes? Try Napa Cabbage Slaw, Napa Cabbage Miso Stir-fry, or Napa Cabbage Soup!

Featured Comment

From Bob: “Super easy and delicious! Added cucumber and carrots sticks. Yum!”

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe

Takes less than 5 minutes to prepare—no cooking required! Just chop, mix, and chill.
It is a nutritious side dish packed with mild and natural flavor.
Easy to customize by adjusting seasonings or adding your favorite ingredients.

Napa Cabbage

Napa cabbage, Hakusai in Japanese, is a variety of Chinese cabbage commonly used in Asian cooking. It can be eaten raw, stir-fried, or stewed. It has a milder and sweeter flavor with a more delicate texture than regular cabbage. The best season is during the cold months, from November to February. Learn more about it in this Japanese Napa Cabbage Recipes.

Recipe Ingredients

You’ll need the following ingredients to make this Pickled Napa Cabbage:

Napa Cabbage: When choosing, pick one that is tightly rolled with no gaps between the leaves.
Shio Kombu: A Japanese seasoning made from dried kelp cut into thin, thread-like strips and seasoned with salt, sugar, and soy sauce. It adds a sweet yet savory umami flavor to dishes.
Shio Koji: A fermented seasoning made from rice koji, salt, and water, with a slightly salty and sweet flavor. Store-bought shio koji can be found at Japanese grocery stores. If shio koji is not available, you can substitute it with salt.

How To Make Pickled Napa Cabbage: STEP BY STEP

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1

Cut the napa cabbage.

Step 2

Combine it with shio koji and shio kombu.

Step 3

Gently massage them.

Step 4

Let it pickle in the refrigerator for at least 2 hours.

Open the bag, plate the dish, and savor its refreshing, light flavor!

Recipe Tips

Massage Thoroughly: Ensure the seasonings are evenly rubbed into the cabbage to enhance flavor absorption.
Pickling Time: For a deeper flavor, let it sit overnight.
Adjust Seasonings: Add a pinch of salt if you want it saltier or a splash of vinegar for extra tang.

Variations

This simple recipe is a great base to get creative! Here are some tasty ways to elevate it:

Sesame Oil and Soy Sauce: Drizzle with sesame oil and a splash of soy sauce for an aromatic, umami-packed twist.
Carrots and Cucumbers: Add thinly sliced carrots and cucumbers for extra crunch and freshness.
Red Pepper: Mix in a small amount of red pepper for a subtle spicy kick that enhances the flavors.

Want More Plant-Based Ideas?

Download 10 Vegetarian Recipes

More Vegetable Recipes You Will Love

Leave a Rating!

I hope you enjoy this Pickled Napa Cabbage! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Quick Japanese Pickled Napa Cabbage (Hakusai Tsukemono)

5 from 5 votes

Prep: 5

Total: 2 5

Servings: servings

Author: Juri Austin

Make this Japanese Pickled Napa Cabbage at home with this quick and simple recipe. A perfect balance of salty, sweet, and umami flavors!

Print Recipe Pin Recipe

Ingredients

▢ ¼ Napa Cabbage, 430g
▢ 1 Tbsp Shio Koji, 20g
▢ 2 Tbsp Shio Kombu, 10g

Instructions

Preparation: Cut the napa cabbage into small, bite-sized pieces.
Combine Ingredients: Place the chopped cabbage, shio koji, and shio kombu into a plastic bag. Gently massage the ingredients in the bag until the cabbage softens slightly.
Pickle: Close the bag, place it in a container to prevent leaks, and refrigerate for at least 2 hours to allow the flavors to develop.

Video

Notes

Storage: Keep any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 5 days.
Substitute: You can substitute shio koji with 1 tsp of salt. You can also substitute shio kombu with 1 tsp of dashi powder and 1 tsp of sugar.
Ensure the seasonings are evenly rubbed into the cabbage to enhance flavor absorption.
Add a pinch of salt if you want it saltier or a splash of vinegar for extra tang.
For a deeper flavor, let it sit overnight.

Nutrition

Serving: 1servingCalories: 22kcalCarbohydrates: 4.6gProtein: 1.7gSodium: 1136mg

This nutritional information is estimated and provided for general reference only.

Course: Salad

Cuisine: Japanese

Keyword: pickled napa cabbage

Did You Make This Recipe?

Please !

Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

Learn More About Juri

5 from 5 votes (2 ratings without comment)

8 Comments

Linda says:

Jan 6, 2023 at 5:12 AM

Wonderful to be able to make otsukemono at home!

1. JURI says:
  
  Jan 7, 2023 at 5:10 AM
  
  Thanks, Linda! I’m so glad you love the recipe!
  
Bob says:

Sep 22, 2022 at 3:35 AM

Super easy and delicious! Added cucumber and carrots sticks. Yum!

1. JURI says:
  
  Sep 22, 2022 at 4:36 AM
  
  Thank you for your comment, Bob! So happy to hear you enjoyed it!
  
Rick says:

Feb 12, 2022 at 8:48 PM

This is a quick and excellent recipe. In addition to the napa, shio koji, and shio kombu, I added some carrot and daikon cut Julienne style (matchsticks). I also use a Japanese pickle press instead of a plastic bag.

1. JURI says:
  
  Feb 13, 2022 at 8:48 AM
  
  Thank you for sharing, Rick! I love ideas adding other veggies as well!
  
Paul says:

Mar 22, 2021 at 10:09 AM

This looks nice Juri, I’m gonna make some right now.
Keep up the vegan recipes!

1. Chef JA says:
  
  Mar 22, 2021 at 12:45 PM
  
  Thank you for such a nice comment, paul! I will post more vegan recipes, so please stay tuned!