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Close up of Japanese pickled cabbage with shio kombu

Japanese Pickled Cabbage with Shio Kombu

Ready in just thirty minutes, this pickle combines cabbage with shio kombu, the salted and dried Japanese kelp.
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Prep Time 5 minutes
Rest in fridge time 25 minutes
Total Time 30 minutes
Servings: 2
Course: Side Dish
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 100 g green cabbage or about 1½-2 cups chopped
  • 1 heaping tbsp shio kombu
  • 2 small nori seaweed snacks crumbled

Method
 

  1. Chop the cabbage into irregular 1-inch pieces.
    Chopped cabbage
  2. Add the cabbage and the shio kombu to a ziploc bag. Zip the bag closed, but leave a good amount of air in the bag. 
    Cabbage and shio combu before pickling
  3. Shake the bag to distribute the shio kombu across all of the cabbage and massage the cabbage.  Continue shaking and massaging for three to five minutes. 
    Once the cabbage begins to release some moisture and starts to darken in color, you're finished with this step.
    Cabbage and shio kombu after massage
  4. Remove excess air from the ziploc bag, but keep the cabbage in the bag. Store the cabbage in the fridge for 25 minutes.
  5. To serve, place the cabbage on a serving plate and top with crumbled nori.