Lightly pickled Chinese cabbage
The umami flavor of kelp is the key. If you don't have any, you can use dashi stock granules instead
How to make it
1
Chop the Chinese cabbage into bite-sized pieces
2
Cut the kelp into thin strips and slice the red chili pepper into rings
3
Place all ingredients in a plastic bag
4
Remove the air from the bag and seal it tightly
5
Gently knead and leave for about 10 minutes
6
When the whole thing is soft, it's done
7
Serve in a bowl and it's finished.
material
-
- Chinese cabbage
- 1/4 share
-
- salt
- 2 tsp
-
- kelp
- 1 piece 5cm square
-
- Red chili pepper
- 1 bottle
[PR]
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