In
AuthorJanella
Rating
Yields1 Serving
 300 g (10½ oz/4 cups) shaved or shredded cabbage
 2 carrots, grated or julienned
 1 onion, finely diced
 1 tbsp seaweed (such as dulse or nori flakes)
 1 tbsp unrefined salt
 2 tbsp sake, and extra to store
1

In a large bowl, combine the veggies and seaweed then, using your fingertips, rub in the salt and stir through sake. Cover with a stainless steel or glass lid, or a plate, and place a weight – like a tin of chickpeas – on top. Allow them to pickle overnight at room temperature, or leave for a few days like this, then store in the fridge in a sterilised airtight container for a few months. Make sure the veggies are covered with liquid. Use extra sake if need be.

Ingredients

 300 g (10½ oz/4 cups) shaved or shredded cabbage
 2 carrots, grated or julienned
 1 onion, finely diced
 1 tbsp seaweed (such as dulse or nori flakes)
 1 tbsp unrefined salt
 2 tbsp sake, and extra to store

Directions

1

In a large bowl, combine the veggies and seaweed then, using your fingertips, rub in the salt and stir through sake. Cover with a stainless steel or glass lid, or a plate, and place a weight – like a tin of chickpeas – on top. Allow them to pickle overnight at room temperature, or leave for a few days like this, then store in the fridge in a sterilised airtight container for a few months. Make sure the veggies are covered with liquid. Use extra sake if need be.

Japanese fermented veggies
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