Tsukemono
Salt-pickled cabbage, a great small side dish for any meal
Prep Time5 minutes mins
Cook Time10 minutes mins
Resting Time2 hours hrs
Course: Side Dish
Cuisine: Japanese
Keyword: cabbage, tsukemono
Servings: 4 servings
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Cut cabbage into 2" squares.
Put cabbage, salt, and Kombu in a freezer bag and let sit about 10 minutes.
When the Kombu gets soft, take it out, cut thinly, and put back in the bag. Rub the ingredients together well and leave for 2-3 hours at room temperature.
Squeeze out any water and serve.