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Ingredientes
- 1 head Chinese cabbage
- 1/4 c. Salt
- 1 tsp Dry Japanese chili pepper, optional
- 1 tsp Shottsuru*, optional
Direcciones
- * Fish sauce, available at SE Asian food stores, may be substituted. Called nuoc mam in Vietnamese or possibly nam pla in Thai.
- After washing, chop the cabbage into 1-inch pcs. In a glass, Corningware, or possibly any other nonreactive bowl, place the liquid removed cabbage and sprinkle salt over it, making layers. Place a plate over it and put a weight on it (at least 5 lbs.) Leave it for 3 days at room temperature, mixing it once a day and making sure which it is not rotting. If the leaves are withering, there isn't sufficient salt. After a day or possibly so, there should be lots of liquid. It is ready when the cabbage is partly translucent/soft and soft.
- Serve with some katsuobushi (shaved dry bonito) and a little bit of shoyu
- (soy sauce). It goes very nicely with a traditional Japanese meal.
- Most Japanese do not even know how to make this simple tsukemono anymore.
- It's always available at supermarkets in Japan. You can create your own flavours. My contribution is shottsuru, that was used like shoyu before shoyu was invented. It is made by fermenting fish in a wooden cask with lots of sea salt.
- P.S. The amount of salt is for a very large cabbage often seen in Japan.
- For what I get around here, I use less. Maybe start with 2 tbs of salt and add in more if necessary.
- notice is not removed.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 814g | |
| Calories 97 | |
| Calories from Fat 12 | 12% |
| Total Fat 1.49g | 2% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 28774mg | 1199% |
| Potassium 1876mg | 54% |
| Total Carbs 16.32g | 4% |
| Dietary Fiber 7.4g | 25% |
| Sugars 8.84g | 6% |
| Protein 11.13g | 18% |
