Japanese Style Pickled Nappa Cabbage Recipes

JAPANESE PICKLED NAPA CABBAGE (HAKUSAI TSUKEMONO)

Japanese Pickled Napa Cabbage (Hakusai Tsukemono) image

It's easy and quick! This crunchy Japanese pickled napa cabbage takes only 5 minutes to prepare with just three ingredients.

Provided by JURI

Categories Salad

Time 2h5m

Number Of Ingredients 3

Ingredients

1/4 Napa Cabbage (430g)
1 Tbsp Shio Koji (20g)
2 Tbsp Shio Kombu (10g)

Steps:

Cut napa cabbage: Cut it into small pieces.
Put in a bag: Put napa cabbage, shio koji, and shio kombu in a plastic bag.
Massage: Massage them until napa cabbage gets a little softer.
Pickle: Close the bag, put it in a container, and let it sit in the fridge for 2 hours.

Nutrition Facts : ServingSize 1 serving, Calories 22 kcal, Sodium 1136 mg, Carbohydrate 4.6 g, Protein 1.7 g

JAPANESE-STYLE QUICK-PICKLED CABBAGE SLAW

Japanese-Style Quick-Pickled Cabbage Slaw image

Make and share this Japanese-Style Quick-Pickled Cabbage Slaw recipe from Food.com.

Provided by Ashley U

Categories Vegetable

Time 4h10m

Yield 1 large bowl, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup rice vinegar (can be found in Asian Markets)
2 tablespoons oriental sesame oil
2 tablespoons soy sauce
1 tablespoon fresh ginger, peeled, minced
1 tablespoon golden brown sugar
1 tablespoon Thai fish sauce (omit to make vegan or vegetarian, can be found in Asian Markets)
1 medium cucumber, peeled, seeded, cut into matchstick-size strips
1 medium carrot, peeled, seeded, cut into matchstick-size strips
1 red bell pepper, cut into matchstick-size strips
4 cups cabbage, thinly sliced

Steps:

Whisk first 6 ingredients in a medium saucepan.
Bring to boil; pour into a large bowl.
Add cucumber, carrot and red bell pepper.
Add cabbage to vegetable mixture.
It can be made up to 4 hours ahead.

PICKLED NAPA CABBAGE

Pickled Napa Cabbage image

Pickling this cabbage gives you a fresh twist on sauerkraut.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 2h

Number Of Ingredients 6

Ingredients

1/2 medium napa cabbage (about 1 pound), sliced crosswise 1/4 inch thick
1 English cucumber, halved, seeded, and thinly sliced on the diagonal
1 medium onion, halved and thinly sliced
1 cup white-wine vinegar
1/4 cup sugar
1/4 cup coarse salt

Steps:

In a large heatproof bowl, combine cabbage, cucumber, and onion.
In a medium saucepan, combine 1 1/2 cups water, vinegar, sugar, and salt; bring to a boil, stirring to dissolve salt and sugar. Immediately pour over vegetables; using a dinner plate, press down on vegetables until they are submerged.
Let cool to room temperature; transfer vegetables and liquid to an airtight container, and refrigerate up to 2 weeks. Use as you would sauerkraut or pickles, such as in Open-Face Ham Reuben Sandwiches.

PICKLED NAPA CABBAGE

Pickled Napa Cabbage image

Categories Side No-Cook Carrot Cabbage Gourmet Fat Free Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 2 cups

Number Of Ingredients 5

Ingredients

3/4 pound Napa cabbage, cut crosswise into 1/3-inch-wide strips
3 tablespoons finely chopped carrot
1 1/2 teaspoons coarse salt
1 ounce (30 grams) kombu, about 20 square inches
4 fresh green shiso leaves or 1/4 cup fresh basil, chopped

Steps:

Toss together cabbage, carrot, and salt in a bowl. Put kombu in a narrow straight-sided container (5 to 6 inches in diameter) and top with cabbage mixture. Cut a piece of cardboard to fit just inside container and enclose it in a sealable plastic bag. Top cabbage with plastic-covered round and stack 4 to 6 pounds of canned goods on top to weight it. Chill weighted cabbage at least 3 hours.
Discard kombu. Squeeze excess liquid from cabbage and toss with shiso.

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