Japanese Hakusai Recipe
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Ingredients:
Napa Cabbage: Carrots Kombu Dried Chilies Kosher Salt
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Wash the Napa cabbage & cut the cabbage into bite-sized pieces.
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Add cabbage to a gallon bag, alongside the carrots, kelp (cut with kitchen scissors), dried chilies, & salt.
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Seal the bag to combine the ingredients.
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Open & remove excess air before sealing it.
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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.
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Squeeze the cabbage mixture to remove any excess moisture, & enjoy!
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