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.
The Ikigai Diet: The Secret Japanese Diet to Health and Longevity
POD Paperback
https://www.amazon.com/gp/product/4991064864
Kindle
https://www.amazon.com/dp/B08JGB45HF