Unlock the Flavor of Japan: Discover the Simple yet Savory Asaichi Fermented Chinese Cabbage Recipe
- Fermented Chinese cabbage is a traditional dish from northeastern China, made using only Chinese cabbage and salt.
- Step 1: Cut the washed Chinese cabbage into 2-3 mm wide strips, cutting across the fibers.
- Step 2: Place the cabbage in a bowl, sprinkle salt on it, and mix with your hands until the salt is evenly distributed.
Fermented Chinese Cabbage Recipe
Fermented Chinese Cabbage
Published Date: September 10, 2024 9:55 AM
Fermented Chinese cabbage is a traditional dish from northeastern China, made using only Chinese cabbage and salt.
Ingredients
Easy to make portions
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Chinese Cabbage: 1kg (weigh before washing)
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Salt: 30g (3% of the cabbage’s weight)
Instructions
Step 1: Cut the washed Chinese cabbage into 2-3 mm wide strips, cutting across the fibers.
Step 2: Place the cabbage in a bowl, sprinkle salt on it, and mix with your hands until the salt is evenly distributed. Leave it for 30 minutes to an hour.
Step 3: Once the water has been released and the cabbage has softened, squeeze out the water by squeezing the rice ball firmly.
Step 4: Place the cabbage in a storage bag, remove any excess air, and seal the bag.
Step 5: Keep at room temperature for 3 to 5 days in winter and 2 to 3 days in summer (depending on the climate and living space).
Step 6: Once the color has turned yellow to light brown and the sourness has developed, store it in the refrigerator. It can be stored in the refrigerator for about six months.