Recipe of Homemade Japanese Pickled Hakusai Sald (V,GF)

Hello everybody, it is Drew, welcome to my recipe site. Today, we're going to prepare a special dish, Simple Way to Make Super Quick Homemade Japanese Pickled Hakusai Sald (V,GF). It is one of my favorites. This time, I will make it a bit unique. 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 first prepare a few components. You can cook Japanese Pickled Hakusai Sald (V,GF) using 5 ingredients and 5 steps. Here is how you can achieve that.

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 Get 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

Instructions 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.

While that is certainly not the end all be guide to cooking easy and quick lunches it is excellent food for thought. The hope is that will get your creative juices flowing so you can prepare excellent lunches for your own family without needing to accomplish too terribly much heavy cooking in the practice.

So that is going to wrap this up for this exceptional food Recipe of Favorite Japanese Pickled Hakusai Sald (V,GF). Thank you very much for your time. I'm confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!