Ingredients:
300g Chinese cabbage
1/2 teaspoon salt
[A] 1 teaspoon sugar
[A] 1 tablespoon white dashi stock
[A] 1 tablespoon yuzu juice
[A] Yuzu peel (shredded), as needed
[A] Sliced chili pepper, as needed
1. Wash the Chinese cabbage thoroughly, drain well, and cut into 1cm pieces.
2. Place 1 and the salt in a bowl and knead well. Leave for about 15 minutes, then squeeze out all the water.
3. Place 2 and [A] in a plastic bag and mix well. Refrigerate for about an hour and it's done!
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