Tsukemono (Japanese Pickled Cabbage)

Tsukemono is a traditional Japanese recipe that involves pickling vegetables. The name “tsukemono” literally translates to “pickled things.” While the traditional method calls for layering cabbage in salt, this particular recipe offers a modified approach for a milder flavor. In Japan, tsukemono is typically made using a special container called a tsukemono press, which acts as a weight to compress the cabbage. However, this recipe provides alternative instructions using a crock or jar.

Yield: About 1 gallon
(fermentation vessel: 1 gallon or larger)

INGREDIENTS:

• 2 napa cabbages
• 2–4 tablespoons unrefined sea salt

INSTRUCTIONS:

1. Remove the coarse outer leaves of the cabbages. Set aside a few unblemished leaves for later use.
2. Rinse the remaining cabbage in cold water.
3. Using a stainless steel knife, halve the cabbages lengthwise, and then slice them crosswise into ½-inch slices.
4. In a large bowl, combine the cabbage with 2 tablespoons of salt.
5. Taste the cabbage. It should have a slightly salty flavor without being overwhelming. If it’s not salty enough, continue adding salt until desired taste is achieved.
6. The napa cabbage will become wet and limp, and liquid will start to pool.
7. Transfer the cabbage to a 1-gallon crock or jar, adding several handfuls at a time.
8. Press down on the cabbage with your fist or a tamper to remove air pockets.
9. The cabbage should release brine when pressed.
10. Leave 4 inches of headspace for a crock or 2 to 3 inches for a jar.
11. Place one or two of the reserved outer leaves on top of the cabbage.
12. For a crock, cover the leaves with a plate that fits the opening of the container, ensuring it covers as much of the vegetables as possible. Use a sealed water-filled jar to weigh it down.
13. For a jar, use a sealed water-filled jar or ziplock bag as a follower-weight combination.
14. Set the crock or jar on a baking sheet in a cool location out of direct sunlight.
15. Allow the cabbage to ferment for 7 to 14 days.
16. Check daily to ensure the cabbage remains submerged. Press down as needed to bring the brine back to the surface.
17. If any mold develops on top, remove it.
18. Starting from day 7, you can test the tsukemono.
19. The fermented napa cabbage should have a limp, yet somewhat crisp texture, similar to kimchi.
20. It will have a strong aroma resembling sauerkraut.
21. Taste the tsukemono regularly to determine the desired level of sourness, which may take up to 2 weeks.
22. Once the tsukemono reaches the desired flavor, it is ready to be stored.
23. Ladle the ferment into smaller jars and tamp it down.
24. Pour in any remaining brine.
25. Tighten the lids and store the jars in the refrigerator.
26. The tsukemono can be kept refrigerated for 8 to 12 months.

NOTE:

While this recipe focuses on napa cabbage, feel free to experiment with other vegetables such as cucumbers, radishes, or carrots. Each vegetable will provide a unique flavor profile and texture when pickled as tsukemono.

Remember, making tsukemono is a hands-on and creative process. Don’t be afraid to adjust the recipe or experiment with different seasonings to create your own personalized version of this traditional Japanese delicacy. Enjoy the process and savor the delightful flavors of homemade tsukemono!