Quick-Pickled Chinese Cabbage- Namul Style

Name: Quick-Pickled Chinese Cabbage- Namul Style
Cuisine: American
Ingredients: 1/4 head Chinese cabbage; 1 Salt (for cabbage); 2 tbsp ☆Sesame oil; 1 tsp ☆Chicken soup stock granules; 2 to 3 tablespoons ☆Vinegar

cookpad.japan @cookpad_jp

I turned a quick-pickled Chinese cabbage into a namul-style dish.

If you use kuro-su (aged black vinegar) as the vinegar, you'll add more umami and richness. Recipe by Pukuttopukumaru

I turned a quick-pickled Chinese cabbage into a namul-style dish.

If you use kuro-su (aged black vinegar) as the vinegar, you'll add more umami and richness. Recipe by Pukuttopukumaru

cookpad.japan @cookpad_jp

I turned a quick-pickled Chinese cabbage into a namul-style dish.

If you use kuro-su (aged black vinegar) as the vinegar, you'll add more umami and richness. Recipe by Pukuttopukumaru

I turned a quick-pickled Chinese cabbage into a namul-style dish.

If you use kuro-su (aged black vinegar) as the vinegar, you'll add more umami and richness. Recipe by Pukuttopukumaru

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Ingredients

1/4 headChinese cabbage
1Salt (for cabbage)
2 tbsp☆Sesame oil
1 tsp☆Chicken soup stock granules
2to 3 tablespoons ☆Vinegar

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Steps

1

Cut the Chinese cabbage lengthwise into 2 to 3 pieces, then shred into 5 mm against the grain.
2

Sprinkle salt on the cabbage, rub in well with your hands, and leave it for a while.
3

When a lot of moisture has come out of the cabbage, squeeze it out tightly by hand.
4

Put the squeezed out cabbage and the ☆ ingredients in a bowl and mix well. The flavors will have blended and it will be ready to eat in about 5 minutes.