Quick Japanese Pickled Napa Cabbage (Hakusai Tsukemono)
Serves 8
5 mins prep
0 mins cook
5 mins total
Make this Japanese Pickled Napa Cabbage at home with this quick and simple recipe. A perfect balance of salty, sweet, and umami flavors!
2 servings
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.
