Hakusai Tsukemono

Wash the Napa cabbage & cut the cabbage into bite-sized pieces.

Add the cabbage to a gallon bag, alongside the carrots, kelp (cut with kitchen scissors), dried chilies, & salt.

Seal the bag to combine the ingredients.

Open & remove excess air before sealing it.

Cover the bag with a plate & place something weighted on top to press the water out. Let it sit at room temperature for 2-4 hours.

Squeeze the cabbage mixture to remove any excess moisture, & enjoy!

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