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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 Energy Boosting Snack foods.

We are all aware that having healthy meals can help us really feel better inside our bodies. If we eat more healthy meals and a lesser amount of of the detrimental ones we generally feel much better. A salad helps us feel much better than a piece of pizza (physically in any case). Sometimes it’s tough to find healthier foods for snacks between meals. Shopping for snacks can be a challenge because you have so many options. Why not try some of the following healthy snacks the next time you need some extra energy?

While searching for a convenient healthy snack, do not forget about yogurt. Eating fat free yogurt in place of a wholesome larger lunch isn’t a good idea. Low fat yogurt would make a wonderful snack, however. Along with calcium, it really is a good supply of necessary protein and vitamin B. Yogurt is typically eaten to help preserve the digestive system considering that it is so easily digestible by the majority of people. Yogurt combines wonderfully with nuts and seeds. It’s an uncomplicated way to reduce sugar while still enjoying a delicious snack.

You don’t have to look far to locate a wide range of healthy snacks that can be easily prepared. Deciding to live a healthy life style can be as uncomplicated as you want it to be.

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

The ingredients needed to make Japanese Pickled Cabbage:
  1. Take Napa Cabbage
  2. Provide Chilli Flakes
  3. Get Salted Konbu Seaweed
  4. You need Dashi (Dry Variety)
  5. Use 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.

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