Tsukemono (Japanese Pickled Cabbage)
My mother-in-law's recipe for pickled cabbage tsukemono with kombu and red pepper.
Recipe Summary test
The salt to water ratio for cabbage should be 2 tablespoons to 3 1/2 cups. If you adjust the water amount to cover cabbage, adjust salt as necessary.
Traditionally, you place a tsukemono rock on top of the cabbage instead of using pots. The weight of the rock, plus the salt in the water, will draw the water out of the cabbage. Be sure to plan ahead for overflow from your original pot, as water level will rise significantly!
Optionally, you may age the mixture for 1 more day at room temperature to intensify flavor.