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

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

This is Chinese cabbage tsukemono made in a flash!
The garlic flavor makes this go great with rice.
This is a great way to use up cabbage!

Ingredients

Chinese cabbage
1/4 cut (about 400 g)
Kombu tea
1/2 teaspoon to 1 teaspoon
Garlic (grated)
1 teaspoon
* Usukuchi soy sauce
1 teaspoon
Ichimi spice
to taste
Salt (for pickling the cabbage)
1 teaspoon

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!

Story Behind this Recipe

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 Recipe ID: 560537.