51min 4 ppl
Tsukemono
12 minutes
4 people
Easy≤30 min & ≤6 steps
12 min · 3 steps
Easy: ≤30 min and ≤6 steps
50 kcalper person
Protein 1g
Carbs 10g
Fats 1g
About this dish
Cucumber and cabbage salted and pressed with a little rice vinegar and kombu, then left to pickle until crisp and lightly seasoned. The quiet, palate-resetting side that appears alongside almost every Japanese meal.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Cucumberthinly sliced200 g
- Cabbagethinly sliced200 g
Dried Goods
- Dried kombu5 g
Spices & Seasonings
- Flaky sea salt10 g
Oils & Condiments
- Rice vinegar15 ml
Utensils
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Slice the cucumber and cabbage thinly.
Approx. 6 minutes
2
Place the vegetables in a bowl with the flaky sea salt, rice vinegar and dried kombu, and massage briefly to combine.
Approx. 3 minutes
3
Press the vegetables under a weighted plate, or seal in a bag and press out the air, and refrigerate for at least 2 hours before serving.
Approx. 3 minutes
