Japanese Pickles Recipes
Ingredients:
- 1/4 head hakusai (Chinese cabbage), washed and cut into 3/4 inch width
- 4 inch kombu (dried kelp), wiped and cut into thin strips by kitchen scissors
- 1/4 carrot, cut into thin strips
- 1 inch fresh ginger root, peeled and cut into thin strips
- 2 tsp salt, or 2.5 % of the weight of Chinese cabbage
Preparation:
Put hakusai in a large bowl. Rub them in measured salt. Add kombu, carrot, and ginger and mix with the hakusai. Put them in a container with lid or in a plastic bag. Let it rest overnight or 5 to 6 hours in the refrigerator. Lightly squeeze pickles to remove excess liquid and serve them on a large bowl or individual bowls. Pour some soy sauce if not salty enough.*Makes 4 servings



