Chinese cabbage can be obtained cheaply and in large quantities during the cold season, but it can be left over and rotten.
This time, I introduce pickled vegetables using salted kelp that can be used as a regular vegetable.
The saltiness of salted kelp and the flavor of kelp are great, and the Chinese cabbage has just the right amount of moisture and the texture is excellent.
Recipe of Lightly pickled Chinese cabbage
|sesami oil||1 tablespoon|
|roasted sesami seeds||1 tablespoon|
How to cook Lightly pickled Chinese cabbage
①Cut the cabbage into bite-sized pieces.
②Sprinkle with salt and leave for 10 minutes to draw out the moisture. Squeeze out the excess water well.
③Add salted kelp, roasted sesame seeds, and ginger, mix well, and let it rest in the refrigerator for 30 minutes.
The Chinese cabbage that has been moderately dehydrated and the salted kombu seaweed are a great match, and you can eat as much as you want.