Happy Wednesday✨
A very quick and easy idea of Tsukemono – Japanese pickles with Napa Cabbage.
This time, the simplest of all – “Asazuke” -a type of Tsukemono where the veggies are simply marinated in salt water.
So fresh and delicious✨ This can be replaced with cabbage / lettuce / sliced cucumbers, anything.
I got two small sized Napa cabbage for kimchi, and decided to make a quick Japanese pickles with 1/4.
I had my favorite Yuzu citrus, so used the skin & juice to flavor (or another Asian alternative : sliced old gingers), along with a bit of dried chili peppers.
■How
- Make salt water (around 2-3% weight of veggies), place halved napa cabbage, leave it for over an hour and squeeze out water.
*Always, less salty is better than too salty. If you have doubts, keep the salt less and adjust on your table. - Put veggies in Ziploc bags, add some yuzu juice & skin (cut into long thin strips) & chili (and a sprinkle of salt if you feel…), and rest in fridge
- After an hour: You can enjoy it like a salad. Add slight salt / soy sauce if you feel the flavor isn’t enough
- After half day: Good to go, I like to have them as side dish. Good in fridge for 3-4 days.
※20 sec video of this making in my Instagram reel
※インスタグラムに、20秒ほどの制作過程のリールを掲載しています
🥬✨🍊✨🥢✨✨
浅漬け白菜。柚子の風味で、さらにさっぱり。
塩加減は少し薄いくらいにして、サラダ感覚のようにぱくぱく（必要があれば卓上でお塩/薄口をたらりとかけても）！
最初の２～３日はこのまま頂き、最後はスープに入れて頂きます！
簡単な作り方
１．白菜を立て塩に浸し、1時間ほど重しを乗せて放置。（立て塩は【水2カップ・塩大匙１】を基準に）
２．よく絞り、ジップロックへ。柚子の皮の千切り＆しぼり汁・唐辛子(＆若干ぱらりのお塩)を加えて、冷蔵庫へ
３．頂く直前、鰹節を少し添える。
すっとした柚子の香が、、鰹節の甘みのある香りを引き立ててくれます（というような気がします。笑）。この季節のご褒美ですね✨
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