This is the easiest way to make Tsukemono, or Japanese pickles. 日本語は下にあります。Today we're using Chinese Cabbage but you can use almost any vegetable you like.
INGREDIENTS:
1/4 head chinese cabbage
2 teaspoons salt
2 teaspoons sugar
2 tablespoons lemon juice
1/4 head chinese cabbage
2 teaspoons salt
2 teaspoons sugar
2 tablespoons lemon juice
DIRECTIONS:
Wash and dry the chinese cabbage. Remove the core of the cabbage. Cut into bite-sized pieces ( 1-inch ). Put 1/3 of cabbage into a ziploc bag. 1/3 of the salt ,sugar and lemon juice. Close the bag and toss for 10 seconds. Continue two more times until all ingredients are used. Close the bag and massage for 20 times. Open the bag and get rid of the air inside the bag. Close the bag and squeeze. Put in refrigerator for at leats 6 hours. Squeeze out water before eating. You may add some chili pepper flakes on top for extra kick. Keeps in the refrigerator covered for 1 week.
Wash and dry the chinese cabbage. Remove the core of the cabbage. Cut into bite-sized pieces ( 1-inch ). Put 1/3 of cabbage into a ziploc bag. 1/3 of the salt ,sugar and lemon juice. Close the bag and toss for 10 seconds. Continue two more times until all ingredients are used. Close the bag and massage for 20 times. Open the bag and get rid of the air inside the bag. Close the bag and squeeze. Put in refrigerator for at leats 6 hours. Squeeze out water before eating. You may add some chili pepper flakes on top for extra kick. Keeps in the refrigerator covered for 1 week.
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