Tsukemono (Japanese Pickled Cabbage)

My mother-in-law’s recipe for pickled cabbage tsukemono with kombu and red pepper.

Step: 1

Place cabbage into a large pot and cover with 3 1/2 cups water, or more if needed to just cover cabbage. Add 2 tablespoons salt. Place 2 pots that nest within each other on top of the cabbage; place something heavy into the smaller pot so that it crushes down on the cabbage. Let sit for 24 hours at room temperature.

Step: 2

Remove pots on top of cabbage. Drain all water, placing cabbage back into the pot. Add kombu and chile pepper.

Step: 3

Make tsukemono water by combining remaining water, remaining salt, mirin, and monosodium glutamate in a large pot or bowl. Add to the cabbage pot and replace 2 pots on top. Let sit for another 24 hours at room temperature.

Step: 4

Transfer mixture to mason jars and refrigerate until ready to serve.

Per Serving: 8 calories; protein 0.4g; carbohydrates 1.2g; fat 0.1g; sodium 771.8mg.

One of most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re cooking pasta, make sure for a simple vegetable . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

This also can apply to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can made a dish do double-duty .