Tsukemono (Japanese Pickled Cabbage)

This Japanese pickled cabbage recipe, or tsukemono, combines cabbage and seasonings for a flavorful accompaniment to a variety of dishes.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 8 Calories

Ingredients

• 2 tablespoons mirin (Japanese sweet wine)
• 7 cups water, divided
• 1 head napa cabbage, cut into 2-inch pieces
• 4 tablespoons salt, divided
• 1 (4 inch) piece dried kombu, cut into very thin strips
• 1 tablespoon seeded and thinly sliced dried Asian red chile peppers
• 2 tablespoons monosodium glutamate (such as Aji-No-Moto®)

Recipe Instructions

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.