Hakusai Recipe
Whip up tangy, salty Japanese pickled Napa cabbage! Our hakusai recipe includes carrots, salt, chilies, and kombu for a deliciously mild flavor.
Equipment
- Gallon Silicone Bag or Plastic Bag
Ingredients
- 1 small Napa cabbage (hakusai), cut into bite-sized pieces
- 1 medium carrot, peeled and julienne
- 1 strip rishiri kombu, cut into 1-inch pieces
- 2 dried Japones pepper, chopped
- 1 tablespoon kosher salt
Optional:
- toasted sesame seeds, for garnish
Instructions
- Wash the Napa cabbage and remove any outer leaves that are wilted or damaged. Use a sharp knife to cut the cabbage into quarters lengthwise, then cut them into bite-sized pieces.
- Add the cabbage to a gallon silicon or plastic bag with the carrots, kelp (cut with kitchen scissors), dried chilies, and salt. Seal the bag and massage the ingredients to combine.
- Open the bag and press out any excess air before sealing it. Cover the bag with a plate and 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, and enjoy!
Notes
Expert Tips:
- Make hakusai using a traditional shiozuke (tsukemonoshio-zuke) method. Begin the process by generously salting the cabbage with kosher or sea salt. Then, place a weighted object on the container to press the water out of the vegetables and infuse them with flavor, much like our Swedish pressgurka.
- Don't skimp on salting – it's crucial for drawing out excess moisture and enhancing flavor.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 12 kcal | Carbohydrates: 3 g | Protein: 1 g | Sodium: 977 mg | Potassium: 86 mg | Sugar: 1 g | Vitamin A: 116 IU | Vitamin C: 4 mg | Calcium: 2 mg | Iron: 3 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!