Lightly pickled Chinese cabbage
The umami flavor of the kelp is the key. If not, you can substitute granules.
How to make it
1
Chop the Chinese cabbage into small pieces that are easy to eat.
2
Cut the kelp into thin slices and cut the red chili pepper into slices.
3
Put all the ingredients in a plastic bag.
4
Remove the air from the bag and close the mouth tightly.
5
Lightly scrape it and leave it for about 10 minutes.
6
Once the whole thing is soft, it's finished.
7
Serve in a bowl and it's finished.
material
-
- Chinese cabbage
- 1/4 shares
-
- salt
- 2 tsp
-
- kelp
- 5cm square 1 piece
-
- Red chili pepper
- 1 bottle
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