I Pickled Chinese Cabbage Today

I pickled Chinese cabbage today.

I tried lactic acid fermentation. That is to ferment vegetables using just water and salt. It is very popular in Japan now because it is easy and it doesn’t take a long time to ferment them. Nukazuke, which is to ferment vegetables in salted rice-bran paste, is common, too, but it takes longer, and you also need to make salted rice-bran paste.

In the case of Chinese cabbage, I don’t need to use water for lactic acid fermentation because Chinese cabbage has a lot of water. I just add sea salt. I also put kombu and red pepper to give some flavor.

I will pickle some other vegetables tomorrow.


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