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Hakusai Tsukemono

By Setsuko Yoshizuka, About.com

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

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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.
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