Japanese Pickled Hakusai Sald (V,GF)

Name: Japanese Pickled Hakusai Sald (V,GF)
Total time: 3600 s
Yield: 4servings
Cuisine: British
Ingredients: 260 g Chinese Cabbage(Hakusai); 1/2 Cucumber; 1 tsp Red Chili Flakes Optional; 1 tbs Dried Salted Kombu Seaweed Optional; 2 tsp Sea Salt/Kosher

Jay @cook_JSLondon

The hakusai salad is one of my favorite ways to eat this juicy and fiber-rich vegetable.Making Japanese Pickles (asazuke) is easy, and it makes a nice side dish for any Japanese-style meal. Lots of vegetables can be pickled in this way. For example,aubergine,carrots and radish are good. #mycookbook #globalfoodtour #japan

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Ingredients

1hour

4servings

260 gChinese Cabbage(Hakusai)
1/2Cucumber
1 tspRed Chili Flakes Optional
1 tbsDried Salted Kombu Seaweed Optional
2 tspSea Salt/Kosher

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Steps

1hour

1

Gather all the ingredients
2

Shred the Chinese Cabbage and cut the Cucumber in half lengthwise and into thin slices diagonally.
3

Put all the ingredients in the airtight plastic bag and add 1 ¼ tsp. kosher salt.
4

Rub with hands until the cabbage softens. Remove the air and close the plastic bag tightly.
5

Put the bag in the fridge for 1-2 hours.