Japanese Pickled Napa Cabbage (Hakusai Tsukemono)
Ingredients: 1/4 Napa Cabbage (430g) 1 Tbsp Shio Koji (20g) 2 Tbsp Shio Kombu (10g)
Cut napa cabbage: Cut a napa cabbage in half and half again.
Cut napa cabbage: Cut it into small pieces and put them in a plastic bag.
Add seasoning: Add shio koji (1 Tbsp) and shio kombu (2 Tbsp) in the plastic bag.
Massage: Massage them until napa cabbage gets a little softer.
Leave in the fridge: Let the air out, close the bag, and leave it in the fridge for more than 2 hours.
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