Tsukemono Pickled Cabbage Recipe

I just love how this pickled cabbage recipe captures the essence of simplicity while letting flavors come alive with each bite. It’s a delightful blend of tangy, spicy, and umami notes that make it the perfect sidekick to elevate any meal without demanding too much of my time or wallet.

I adore making meals that enchant the senses. My Tsukemono Pickled Cabbage is one such dish, though calling it a dish might be a stretch.

It’s more like the sort of thing one has on hand to complement all sorts of meals—chopped and piled high on a plate, maybe to accompany some grilled meat; served alongside a bowl of rice and a piece of fish; nestled into a taco, that sort of thing. Here it is, with the caveat that you might eat it often and in many different contexts.

Tsukemono Pickled Cabbage Recipe Ingredients

• Cabbage: Rich in fiber and vitamins, promotes healthy digestion.
• Salt: Enhances flavor, aids in fermentation and preservation.
• Sugar: Balances flavors, adds mild sweetness.
• Rice Vinegar: Provides tangy acidity, essential for pickling.
• Soy Sauce: Adds umami and depth, rich in flavor.
• Ginger: Adds aromatic warmth, has anti-inflammatory properties.
• Red Chili Peppers: Optional heat, boosts metabolism.
• Sesame Seeds: Optional crunch, provides healthy fats and proteins.
• Kombu: Optional umami, enhances flavors with minerals.

Tsukemono Pickled Cabbage Recipe Ingredient Quantities

• 1 medium head of cabbage (about 2 pounds), finely sliced
• 1 tablespoon salt
• 1 tablespoon sugar
• 1/4 cup rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon grated ginger
• 1-2 red chili peppers, thinly sliced (optional)
• 1 tablespoon sesame seeds (optional)
• 2-3 tablespoons kombu (dried seaweed), cut into thin strips (optional)

How to Make this Tsukemono Pickled Cabbage Recipe

1. Begin with a clean cabbage. Ensure it is washed and dry, then cut it into quarters; remove the core. Slice the cabbage finely and, when you have a good portion, go ahead and chop it into slightly smaller pieces. You want pieces that are manageable for a bite.

2. Put the cut cabbage into a big mixing bowl. Evenly scatter the salt on top of the cabbage, and with your hands, gently work it into the cabbage for about 3-5 minutes. This will help release excess moisture.

3. After the cabbage has begun to soften and wilt, allow it to rest for about 10-15 minutes so the salt can work its magic and draw out even more liquid.

4. Remove the excess water from the cabbage by squeezing it, then move the cabbage to a bowl that is clean, dry, and free of any moisture.

5. In a small bowl set apart, mix together the sugar, rice vinegar, soy sauce, and grated ginger. Whisk vigorously until the sugar is fully dissolved.

6. Saturate the cabbage with the vinegar blend, ensuring that every slice is thoroughly and uniformly drenched.

7. When using them, add the thinly sliced red chili peppers, sesame seeds, and kombu strips to the cabbage. Mix everything thoroughly.

8. Pour the mixture into a sealable glass jar or an airtight container, pressing down lightly to remove any trapped air.

9. Refrigerate the pickled cabbage for a minimum of 2 hours; this allows the flavor to ensure that it melds and develops completely. For best results, let it sit overnight.

10. Serve the cabbage pickles as a side dish or garnish, and enjoy their refreshing taste alongside your meals. Costing mere cents per serving, this is the kind of dish you want to stock your fridge with. Any leftovers will keep for about a week.

Tsukemono Pickled Cabbage Recipe Equipment Needed

1. Cutting board
2. Sharp knife
3. Large mixing bowl
4. Small mixing bowl
5. Whisk
6. Measuring spoons
7. Measuring cup
8. Grater (for ginger)
9. Sealable glass jar or airtight container
10. Clean hands (for mixing and squeezing cabbage)
11. Refrigerator for storage

FAQ

• What can I use if I don’t have rice vinegar?White wine vinegar or apple cider vinegar may be used in place of this; just know that you might be tasting something slightly different. Adjust the amount to suit your palate.
• How long do I need to let the cabbage pickle before serving?The cabbage should rest for a minimum of 2 hours in the refrigerator, but it is preferable to let it develop flavors overnight.
• Can I use a different type of cabbage?It is acceptable to use Napa cabbage or Savoy cabbage instead, which yields a slightly different texture but is equally delightful.
• Are the red chili peppers necessary?No, they’re not required. They add a spicy kick, but you can leave them out for a milder flavor.
• What role does kombu play in the recipe?Umami is boosted and flavor is enhanced with kombu, but it’s not strictly necessary. If you would rather not use it (or can’t find it), no worries. Just go with using water.
• Can I make a larger batch and store it?Definitely, you are able to double the recipe and keep it in the fridge for up to a week. Ensure it is kept in a container that is sealed tight.

Tsukemono Pickled Cabbage Recipe Substitutions and Variations

1 tablespoon salt: substitute with 1 tablespoon kosher salt, but adjust slightly to taste as kosher salt is less dense.
1/4 cup rice vinegar. Substitute with 1/4 cup apple cider vinegar or white wine vinegar for a different flavor nuance.
1 tablespoon soy sauce. For a gluten-free option, use tamari or liquid aminos.
1 teaspoon grated ginger: substitute with 1 teaspoon ginger paste or 1/2 teaspoon ground ginger, adjusting to taste.
1-2 red chili peppers: replaced with .0625 cup red pepper flakes for a milder and more diffused spice.

Pro Tips

1. Use a Mandoline for Uniform Slices If you have one, use a mandoline slicer to achieve uniformly thin slices of cabbage. This will ensure even pickling and a more professional presentation.

2. Massage the Cabbage Thoroughly When mixing in the salt, take your time to massage it into the cabbage thoroughly. This helps break down the cabbage fibers, releasing moisture and enhancing the overall texture of the final dish.

3. Customize Your Spice Level Adjust the number of red chili peppers according to your desired spice level. If you prefer a milder taste, remove the seeds from the chili peppers before slicing.

4. Experiment with Additional Flavors Consider adding other seasonings such as garlic or lime zest to introduce new dimensions of flavor to your pickled cabbage.

5. Let It Marinate Longer for Deeper Flavor While the recipe suggests a minimum of 2 hours in the refrigerator, allowing the cabbage to marinate overnight will result in a more flavorful and well-rounded dish.