Quick Pickled Cabbage

 

Ingredients: 

Cabbage: 1/2 head (approx. 600-900g; 1 head if using loosely headed spring cabbage)

Salt: 1 tablespoon

A

Vinegar: 2 tablespoons (30ml)

Granulated kelp stock powder or kelp tea powder: 1 tablespoon (*1)

Sugar: 1 tablespoon

Salt: 2 teaspoons

Sliced ​​chili pepper: 1 pepper (1 teaspoon) (*2)

(*1) You can substitute with 3 pieces of kelp 5cm long.

(*2) You can omit this if you have small children or people who don't like spicy food.

Instructions

1. Cut the cabbage into bite-sized pieces (approx. 3-4cm squares). Place in a large bowl or pot, sprinkle with salt, and rub to distribute the salt evenly over the cabbage. Leave it like this for about 10 minutes.

2. Boil water (approximately 1.5 liters) for soaking the cabbage. Add the cabbage from step 1 to the boiling water, stir well from the bottom, and count to 10 again. Drain in a colander and cool under running water.

3. Squeeze the water out of the cabbage from step 2 and place it in a sturdy bag. Add ingredients A and massage well until the seasonings and moisture are evenly distributed throughout the cabbage.

It's delicious even when served immediately, but it tastes even better if you let it sit in the refrigerator for 30 minutes or more, allowing the flavors to meld together.