Hakusai no Tsukemono (白菜の漬物) - Picked Nappa Cabbage
Japanese pickled Napa cabbage is often referred to as "hakusai no tsukemono” in Japanese. These pickles are made by fermenting Napa cabbage with salt and other seasonings, such as chili pepper, yuzu (citrus fruit) or kombu (dried kelp). The fermentation process creates a tangy and slightly sour flavor, along with a crunchy texture.
Equipment
- Weight Stone substitution: filled water bottles
- Stock Pot
Ingredients
- Nappa Cabbage
- Salt 3-4 % of salt of Napa cabbage‘s weight
- 3 Yuzu Substitution: Grapefruits, oranges, or lemons
- 2 Dried kelp
- 2 Red chili peppers if you like a bit of spicyness
Instructions
Preparation
- Cut the Napa cabbage into quarters as picture. Some stores sell already cut Nappa cabbage. in that case, skip this instructions.
- Wash the vegetable. 【Tip】Don't squeeze the water. It will taste better with some water left on the vegitables.
- Rub salt between the each white stems (about 1/3 of the length) of Napa cabbage.
- Place the Nappa cabbage into the stock pot as the stem parts alternately in a large stock pot.
- In a stock pot, put in seasonings. yuzu cut in half, dried kelp, and chilli peppers. Also, sprinkle a pinch of salt.
- If you have more than 2 quarters of Nappa cabbage, repeat the same instruction (Step3 - Step5).
- Press the vegetables tightly using a weight stone, and leave the weight inside and cover with a lid.
Cooking process
- If the room temperature is more than 25° C (77 ° F), leave the cooking pot outside for 5 hours and then store it in the fridge.If the room temperature is below 25° C (77 ° F), leave the cooking pot outside for 1 whole day and then store it in the fridge.
- Once day, press the vegetables tightly using a weight stone and turn over the vegetables to ensure that the flavourful liquid spreads evenly throughout.【Tip】As time passes, water from the vegetable will come out as a picture. Do not discard it. This flavourful liquid, combined with the seasonings, will create the aroma.Repeat this for 5 days and it should be ready!【Tip】If you like more fermented sour flavor, leave repeat the step for 10 days.
Finishing - Do you want to serve it more Japanese restaurant style?
- Cut off the white stems, and place the 4-5 piece of Nappa leaves alternatively on the Makisu (巻きす). Makisu (巻きす) is a bamboo rolling mat commonly used for making sushi rolls (maki-zushi). 【Tip】If you don't have one, a plastic rap can be a substitution.
- Roll the Nappa leaves, and squeeze out the water.
- Cut into 3 cm-width (1 inch) pieces, and place on the small plate. Topping with some small piece of chilli peppers and kelp which we used for seasoning.
- Enjoy it with steamed rice!
