It's a season of making pickles.
Nov 02nd 2008 12:18
When autumn comes, I often make pickled Chinese cabbage(白菜の漬物）. It is very easy to make it, and it's very delicious and good combination with rice. I love it so much.
I show how to make it blow:
1.Wash a chinese cabbage, and cut it one-quoter. Cut just a root part, you can split it easily. （白菜を1/4に切ります。根元に切れ目を入れるだけで、簡単に裂けます）
2.Dry it in a sun light.
3.Put it in a tupperware with some salt, some kelp and a bit of red peppers.
4.Press the tupperware under a stone to rid water in this pickle.
5. Hold it for a few days. (数日間そのままにおいておきます）
It's done. It's simple,isn't it?
(出来上がり。簡単でしょ？）
If you can get a chinese cabbage, Japanese popular vesetable, you should try making it.
More detail:
http://www.tim.hi-ho.ne.jp/agtusa/honduke/hakusai/hakusaiduke.html
I show how to make it blow:
1.Wash a chinese cabbage, and cut it one-quoter. Cut just a root part, you can split it easily. （白菜を1/4に切ります。根元に切れ目を入れるだけで、簡単に裂けます）
2.Dry it in a sun light.
3.Put it in a tupperware with some salt, some kelp and a bit of red peppers.
4.Press the tupperware under a stone to rid water in this pickle.
5. Hold it for a few days. (数日間そのままにおいておきます）
It's done. It's simple,isn't it?
(出来上がり。簡単でしょ？）
If you can get a chinese cabbage, Japanese popular vesetable, you should try making it.
More detail:
http://www.tim.hi-ho.ne.jp/agtusa/honduke/hakusai/hakusaiduke.html
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Sometimes when I eat chicken rice (a famous and common dish in Singapore), I get white pickled cabbage that tastes sour and spicy. I think it was pickled in vinegar and chilli. I don't know. But I like it(:
>fetishfetish
Thank you for your constant correction.
This pickle is not a kimchi. (I like it,too.)
This tastes non-fatty, like a raw vegetable. This is drained water and ensured delicious flavor. I would like to make it for you.
The pickled cabbage which you ate seems good.
Well I had the same thought with fetishfetish. I thought it was like kimchi - oh, I just love kimchi. But I guess this kind of pickle doesn't use much spices like kimchi does. Are they just taste salty, not hot or sour? Are they dry? Cause you've mentioned about getting the water out of those cabbage..
Hi,Riri_geragera.
This is the kind of "浅漬け" which means a fast pickle.
http://ja.wikipedia.org/wiki/%E6%B5%85%E6%BC%AC%E3%81%91
It is one of the most major home made pickles in Japan, because it's made for a fer days. I thought it was major in others,too. :)
It is not so dry, because a vegetable has much water.It is as wet as a kimuchi.
It also can be made of an eggplant, a carrot, a cabbage, a cucumber, and so on. I want you to try it if you are able to do it.