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.
Put the Chinese cabbage in a bowl with the ＊ ingredients and mix well.
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.
Adding 1/2 teaspoon of kombu tea will produce a light flavor, while 1 teaspoon will give a robust flavor. Eat as is or strengthen the taste with soy sauce. Be sure to squeeze out the water after salting the cabbage.