Japanese Pickled Mustard Cabbage Recipe: Savoring Tradition
Explore the art of Japanese pickling with our Vegan Japanese Pickled Mustard Cabbage Recipe. This tangy delicacy combines the health benefits of mustard and cabbage, offering a burst of flavor and probiotics. Discover step-by-step instructions, nutritional insights, serving suggestions, and Amazon product recommendations to enhance your pickling journey. Elevate your culinary repertoire with this versatile and gut-friendly condiment.
Ingredients
- 1 bunch of fresh mustard leaves (about 500g)
- 1 small cabbage head (approximately 600g)
- 2 tablespoons sea salt
- 2 cloves of garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon soy sauce (or tamari for a gluten-free option)
Instructions
- Wash the mustard leaves and cabbage thoroughly. Cut them into bite-sized pieces and place them in a large bowl.
- Sprinkle the sea salt over the mustard leaves and cabbage. Massage the salt into the leaves for about 5 minutes to help release moisture.
- Rinse the salted leaves under cold water to remove excess salt. Squeeze out any excess water.
- Add minced garlic, grated ginger, red pepper flakes, and soy sauce to the leaves. Toss the mixture well, ensuring even distribution of the flavors.
- Pack the seasoned leaves tightly into a clean and sterilized glass jar, pressing down firmly as you go.
- Leave some space at the top of the jar to accommodate for expansion during fermentation.
- Close the jar with a tight-fitting lid and let it sit at room temperature for 2 to 3 days to ferment.
- Once the desired level of fermentation is achieved, move the jar to the refrigerator to slow down the fermentation process.
- The Japanese Pickled Mustard Cabbage will be ready to enjoy after about a week in the refrigerator. Serve it as a side dish or as a condiment to complement various meals.
