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Hakusai Asazuke (Japanese Quick Cabbage




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Setsuko Yoshizuka



List of Ingredients




* 1/4 head hakusai (Chinese cabbage), washed and cut into 3/4 inch width
* 4 inch kombu (dried kelp), wiped and cut into thin strips by kitchen scissors
* 1/4 carrot, cut into thin strips
* 1 inch fresh ginger root, peeled and cut into thin strips
* 2 tsp salt, or 2.5 % of the weight of Chinese cabbage


Recipe



Put hakusai in a large bowl. Rub them in measured salt. Add kombu, carrot, and ginger and mix with the hakusai. Put them in a container with lid or in a plastic bag. Let it rest overnight or 5 to 6 hours in the refrigerator.

Lightly squeeze pickles to remove excess liquid and serve them on a large bowl or individual bowls. Pour some gf soy sauce if not salty enough to your taste.

Makes 4 servings