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 was inspired by some delicious homemade pickles made by a farmer's wife, who served them with ochazuke.The generous pinch of sugar is key! For 2-3 servings. Recipe by olive11

I want to cut out pre-made pickling mix from my diet. I tried some stock granules and thought that they would work well too. Recipe by Tokurai

Whenever I serve this as the salad in a meal, my family eats a lot of it. It's very easy and quick, so I make it quite often.The key is to add the sesame oil in first, and mix well. This prevents the salad from becoming too watery since the oil coats the cabbage. For 3 servings. Recipe by taesmile

This was included in a meal I had at work and it tasted so good that I had to try it at home.I microwaved the cabbage for 3 minutes at 500 W, but you should adjust the time depending on your microwave and desired texture.Also adjust the amount of shio-kombu to taste. For 2 servings. Recipe by Taeshio

This is our method of making lightly pickled Chinese cabbage.Adjust the seasoning to taste. Recipe by Yagirinonegichan

I can't find good quality pickles where I live.To improve the aroma, I recommend a squirt of fresh lemon (yuzu or kabozu works too). If you do that, you can decrease the amount of salt, and it's still delicious.You can store it in the fridge for 3 days. For an easy to make amount. Recipe by Abey's

I just whipped this up!!Adding the shio-kombu will draw out more moisture than you'd expected, so start with a small amount, then add more to taste. Recipe by Yumicchi sensei

I wanted to use up leftover Chinese cabbage.The core of the Chinese cabbage is easy to slice with a slicer, but the leaves can be tricky, so I recommend using a knife. Also try substituting tuna, crab sticks, or fish sausage for ham. For about 4 servings. Recipe by Emacchi mama

See the following for lightly pickled cucumbers:. This is the celery version. I love celery!I recommend removing the fibers to make the celery less stringy. Don't pickle for too long, or else the flavor will become too strong. For variation, add vinegar. Recipe by Mawaru7

Heating the cabbage and peppers will reduce its size and you can eat plenty of vegetables.

You'll go crazy about this recipe found on izakaya menus.To help the flavors blend, use your hands to give the cabbage a few good squeezes. You can let this sit overnight for a pickled dish the next day. It's also handy to use a plastic bag to combine the ingredients. The amounts are merely suggestions, so feel free to adjust them to taste. Recipe by Sasuzu