“The Perfect Pickle: Crispy, Golden, and Safe”

To make Japanese-style pickled cabbage with rice water, follow these simple steps:

Here’s what you’ll need:

• Cabbage: Select fresh, crisp cabbage heads, free from any damage or bruising.
• Salt: Use sea salt or regular table salt.
• Japanese Rice Water: Purchase Japanese rice water from specialty seafood preparation product stores or online retailers.
• Water: Use filtered or warm water.

Now, let’s get into the steps:

• Prepare the Cabbage: Wash the cabbage thoroughly under cold water to remove any dirt or residue. Allow the cabbage to air dry completely before proceeding.

• Cut the Cabbage into Bite-Sized Pieces: Cut the cabbage into small, manageable pieces. You can cut them into sticks, slices, or wedges, whichever shape you prefer.

• Salt the Cabbage: Place the cut cabbage into a large bowl and sprinkle with salt. The amount of salt used will depend on the quantity of cabbage, but a good rule of thumb is 1-2 tablespoons per kilogram of cabbage.

• Wait for the Salt to Dissolve: Let the salted cabbage sit at room temperature or in the refrigerator for about 1-2 hours, or until the salt has completely dissolved, creating a brine.

• Prepare the Rice Water: In a separate bowl, mix the Japanese rice water with warm water according to the package instructions.

• Filter the Rice Water: Use a fine strainer or a clean cloth to filter the rice water, removing any sediment or husk.

• Soak the Cabbage in Rice Water: Once the salt has dissolved and the rice water has been filtered, place the cabbage into a large jar or glass container. Pour the filtered rice water over the cabbage, ensuring it is completely submerged.

• Seal and Ferment: Seal the jar tightly and store it in the refrigerator for at least 1-2 days before serving. During this time, the cabbage will absorb the flavors and nutrients from the rice water.

• Enjoy: After the fermentation period, your pickled cabbage is ready to be enjoyed! Serve it immediately or store it in the refrigerator for later consumption.

Note: When pickling cabbage, ensure that all utensils and surfaces that come into contact with the cabbage are clean to prevent bacterial contamination.

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