I had a lot of cabbage in the fridge, so I made a simple cabbage pickle for the first time in a while.
It’s incredibly easy — just cut and mix.
The umami from the shio kombu and the light saltiness make it really delicious.
Ingredients
- 200 g cabbage
- 15 g shio kombu
- A little ginger, thinly sliced
- 1 Tbsp sesame oil
Instructions
1. Cut the cabbage into rough pieces about 1 cm wide.
2. Place the cabbage, shio kombu, ginger, and sesame oil in a plastic bag.
Fill the bag with a little air, hold the top tightly closed, and shake it well.
3. Gently massage the cabbage from the outside of the bag.
Let it sit for 20–30 minutes so the flavors can blend together.
I also added a little carrot this time.
One of the nice things about this pickle is that you can enjoy it right away without waiting overnight.
Right now the early-blooming cherry blossoms are so, so beautiful.
I had to stop and take a photo.
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