Japanese
Hakusai no Shiozuke (Salted Napa Cabbage Pickle)
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Hakusai no Shiozuke (Salted Napa Cabbage Pickle) is Japanese home cooking, eaten at lunch, dinner, and breakfast. On the plate it is the condiment. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Cut the napa cabbage into wide strips.
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Toss with the salt, crumbled chili, and kombu (snipped into small pieces).
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Pack into a bag or bowl, press with a weight, and let sit at room temperature at least 20 minutes, or chill up to two days.
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Squeeze lightly and serve.
Watch how to cook Hakusai no Shiozuke (Salted Napa Cabbage Pickle)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Japanese dinner is a plate rather than a single dish. These are the courses that normally sit beside Hakusai no Shiozuke (Salted Napa Cabbage Pickle), read from the same composition Dinejot builds a real meal from.
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The dish at the centre
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Something to sip
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The cooked vegetable
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What it is eaten with
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Hakusai no Shiozuke (Salted Napa Cabbage Pickle) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 10 kcal
- Protein
- 1 g
- Carbs
- 2 g
- Fat
- 0 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 700 mg
- Saturated fat
- 0 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Hakusai no Shiozuke (Salted Napa Cabbage Pickle) takes about 20 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch, dinner, and breakfast. It is at its best in the fall and winter, which is when what goes into it is worth buying.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.