Simple Way to Make Award-winning Japanese Pickled Hakusai Sald (V,GF)

Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Super Quick Homemade Japanese Pickled Hakusai Sald (V,GF). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Japanese Pickled Hakusai Sald (V,GF), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Pickled Hakusai Sald (V,GF) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Japanese Pickled Hakusai Sald (V,GF) is 4servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Japanese Pickled Hakusai Sald (V,GF) estimated approx 1hour.

To begin with this recipe, we must prepare a few ingredients. You can have Japanese Pickled Hakusai Sald (V,GF) using 5 ingredients and 5 steps. Here is how you cook it.

The hakusai salad is one of my favorite ways to eat this juicy and fiber-rich vegetable.Making Japanese Pickles (asazuke) is easy, and it makes a nice side dish for any Japanese-style meal. Lots of vegetables can be pickled in this way. For example,aubergine,carrots and radish are good. #mycookbook #globalfoodtour #japan

Ingredients and spices that need to be Take to make Japanese Pickled Hakusai Sald (V,GF):

1. 260 g Chinese Cabbage(Hakusai)
2. 1/2 Cucumber
3. 1 tsp Red Chili Flakes Optional
4. 1 tbs Dried Salted Kombu Seaweed Optional
5. 2 tsp Sea Salt/Kosher

Steps to make to make Japanese Pickled Hakusai Sald (V,GF)

1. Gather all the ingredients
2. Shred the Chinese Cabbage and cut the Cucumber in half lengthwise and into thin slices diagonally.
3. Put all the ingredients in the airtight plastic bag and add 1 ¼ tsp. kosher salt.
4. Rub with hands until the cabbage softens. Remove the air and close the plastic bag tightly.
5. Put the bag in the fridge for 1-2 hours.

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So that's going to wrap it up with this special food Step-by-Step Guide to Prepare Quick Japanese Pickled Hakusai Sald (V,GF). Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!