Brined Chinese Cabbage (easy veraion)



  • Chinese Cabbage
  • Salt
  • Kelp
  • Chili
  • Yuzu


  • Ziplock bag

Ingredients A

  • Cut dried kelp
  • Cut chili
  • Cut Yuzu skin

How To Make Brined Chinese Cabbage

  1. Cut a Chinese cabbage into a size that you can put into the ziplock bag.
  2. Put the salt into the ziplock bag.
  3. Knead the Chinese cabbage with the salt.
  4. Put the Chinese cabbage into the ziplock, and make a vacuum in the ziplock back.

Keep it somewhere cool for 2 days.

  1. Take out the Chinese cabbage and rinse it.
  2. Wring water out of the Chinese cabbage.
  3. Put the salt into a new ziplock back.
  4. Put the Chinese cabbage and ingredients A in layer.
  5. Make a vaccine in the ziplock bag.

Keep it for another 1 to 2 days, and you can eat it.

You can balance saltiness by the amount of salt that you use for the second round of brining.

Great Combination

This pickles comes delicious with :-

  • Sake
  • White Rice
  • Ochazuke (boiled rice soaked in tea)