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Quick Japanese Pickled Napa Cabbage (Hakusai Tsukemono)

5 from 5 votes
Prep: 5 minutes
Total: 2 hours 5 minutes
Servings: 8 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!
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Japanese Pickled Napa Cabbage

Ingredients
  

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

Instructions
 

  1. Preparation: Cut the napa cabbage into small, bite-sized pieces.
  2. 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.
  3. 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.

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.
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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

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