In Japan, pickled vegetables come with many meals, as a condiment or side dish. In Japan it is called 'Kyabetsu no asazuke'. Unlike normal pickles this recipe is a fermented pickled delight. Like German style sauerkraut, pickled veggies are uncomplicated to make into a fermented snack
What is needed…
1 - pound organic cabbage of your choice or a mix of green and reds. Use American style or napa/Chinese styles
2 - Tbsp non-iodized salt (Kosher or sea salt)
¼-cup koji rice
¼-cup warm water
½ tsp honey or other sweetener
A japanese tsukemono pickle press
Start by removing the center core and shred the cabbage coarsely. Mix well with the salt and pack into a glass bowl. Put a small enough plate to fit inside the bowl and weight it down with water filled glass jar or non-metal container. Refrigerate for 3 days.
After 3 days, draw off the liquid from the cabbage but do not rinse.
TIP: Save the liquid brine for other uses. Dissolve the honey/sweetener in the warm water and add the koji rice. Set aside until the koji has dissolved the liquid and softened.
Next, mix the soaked koji and cabbage, mixing well. Pack contents into a straight-sided container, Add a plate and weight to keep everything under the liquid. Submerging the cabbage keeps the mixture from contamination with unwanted bacteria. Allow 4 to 5 days for the flavor to develop then refrigerate. Use within a week or two.
For those who do not wish to mess with jar and weights, a Japanese pickle fermenter is a great investment. You can find the press in our store.
See photos for recommended styles.
For those who do not wish to mess with jar and weights, a Japanese pickle fermenter is a great investment. We now have Japanese tsukemono pickle press in our store. See photos for recommended styles.
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