Japanese Food

  1. Home
  2. Food & Drink
  3. Japanese Food

Hakusai Tsukemono

By , About.com Guide

See More About:

Japanese pickles are called tsukemono. Hakusai or Chinese cabbages are common vegetables for tsukemono.

Japanese Vegetable Recipes

Japanese Recipes
Japanese Food Pictures

Ingredients:

  • 2 heads Hakusai/Chinese cabbage
  • 3% (of the weight of cabbage) salt

Preparation:

Wash hakusai or Chinese cabbage. Cut the cabbage into 6 pieces lengthwise. Sprinkle salt over Chinese cabbage. Put salt at the bottom of a barrel. Pack Chinese cabbage in the barrel and sprinkle salt. Place another layer of Chinese cabbage and sprinkle salt. Repeat the process. Put a lid and place a weight on top of the lid. Pickles should be ready to eat in two days.
User Reviews Write Review
Suggested Reading

Japanese PickleJapanese Salad

Explore Japanese Food

About.com Special Features

Holiday Central

What to eat, where to go, fun things to do and how to save money on the perfect gifts. More >

Conquering High Cholesterol

Learn how you can reduce your your numbers with these nutrition and exercise tips. More >

Japanese Food

  1. Home
  2. Food & Drink
  3. Japanese Food
  4. Tofu & Tofu & Veges
  5. Vegetable
  6. Japanese Pickles
  7. Hakusai tsukemono recipe - Japanese pickles

©2009 About.com, a part of The New York Times Company.

All rights reserved.