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Tsukemono (Japanese Pickled Cabbage)

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"My mother-in-law's recipe for pickled cabbage tsukemono with kombu and red pepper."
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2 d 30 m servings 8
Original recipe yields 40 servings (40 fluid ounces)


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  1. Place cabbage into a large pot and cover with 3 1/2 cups water, or more if needed to just cover cabbage. Add 2 tablespoons salt. Place 2 pots that nest within each other on top of the cabbage; place something heavy into the smaller pot so that it crushes down on the cabbage. Let sit for 24 hours at room temperature.
  2. Remove pots on top of cabbage. Drain all water, placing cabbage back into the pot. Add kombu and chile pepper.
  3. Make tsukemono water by combining remaining water, remaining salt, mirin, and monosodium glutamate in a large pot or bowl. Add to the cabbage pot and replace 2 pots on top. Let sit for another 24 hours at room temperature.
  4. Transfer mixture to mason jars and refrigerate until ready to serve.


  • Cook's Notes:
  • 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.

Nutrition Facts

Per Serving: 8 calories; 0.1 1.2 0.4 0 772 Full nutrition

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