Instant Tsukemono (Pickles) - Chinese Cabbage Tossed in Garlic-Infused Kombu Tea

Name: Instant Tsukemono (Pickles) - Chinese Cabbage Tossed in Garlic-Infused Kombu Tea
Cuisine: American
Ingredients: 1/4 cut Chinese cabbage; 1/2 tsp to 1 teaspoon Kombu tea; 1 tsp Garlic (grated); 1 tsp ＊ Usukuchi soy sauce; 1 Ichimi spice; 1 tsp Salt (for pickling the cabbage)

cookpad.japan @cookpad_jp

We're a couple who always seem to have leftover Chinese cabbage from making hot pots.
I made this unique tsukemono (pickled dish) because the I wanted to use up the Chinese cabbage.
I also posted a cucumber version at.

Adding 1/2 teaspoon of kombu tea will produce a light flavor, while 1 teaspoon will give a robust flavor.
Eat as is or strengthen the taste with soy sauce.
Be sure to squeeze out the water after salting the cabbage. Recipe by Poron526

cookpad.japan @cookpad_jp

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Ingredients

1/4cut Chinese cabbage
1/2 tspto 1 teaspoon Kombu tea
1 tspGarlic (grated)
1 tsp＊ Usukuchi soy sauce
1Ichimi spice
1 tspSalt (for pickling the cabbage)

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Steps

1

Cut the Chinese cabbage into 1 cm widths. Salt and let sit for 5 minutes before squeezing out the water, making sure to remove all of it.
2

Put the Chinese cabbage in a bowl with the ＊ ingredients and mix well.
3

It's done!