Macrobiotic & Diet-Friendly Lightly Pickled Cabbage

Name: Macrobiotic & Diet-Friendly Lightly Pickled Cabbage
Cuisine: American
Ingredients: 3 leaves Cabbage; 2 medium sized Umeboshi; 3 cm Shio-kombu; 1 pepper Red chili pepper; 1 dash Ginger; 1 pinch High quality salt; 1 tbsp Lemon juice (or kabosu citrus or yuzu citrus); 1 White sesame seeds

cookpad.japan @cookpad_jp

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 can't find good quality pickles where I live.

cookpad.japan @cookpad_jp

I can't find good quality pickles where I live.

Saved

Ingredients

3leaves Cabbage
2 mediumsized Umeboshi
3 cmShio-kombu
1pepper Red chili pepper
1 dashGinger
1 pinchHigh quality salt
1 tbspLemon juice (or kabosu citrus or yuzu citrus)
1White sesame seeds

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Steps

1

Cut the cabbage into 2 x 5 cm easy-to-eat pieces.
2

Tear the umeboshi with your hands. Thinly slice the red pepper. Julienne the ginger.
3

Put everything in a plastic bag, other than the sesame seeds, and massage it.
4

Let it set in the fridge for 20 minutes.
5

When you've placed it on a plate, add the sesame seeds to your liking and drizzle some lemon juice (not listed) on top and it will become even more aromatic.