Napa cabbage in the house! Yes! hakusai season is upon us! Napa cabbage is a popular winter vegetable in Japanese cooking and one of my go-to’s during nabe season:) So delicious and versatile I tend to pick one up every time I’m at the store:). Hakusai is in the cruciferous family alongside other super greens such as kale, cauliflower, cabbage, daikon, broccoli and Brussels sprouts. They are high in vitamins c and k and have anti-inflammatory, anti-histamine properties! Immune health suffering? It’s time to load up on Napa Cabbage! Today I’m making Asazuke. Direct translation: Light pickling of a vegetable. Asazuke is typically pickled for 24 hours or less, with salt and a seasonal vegetable. It’s somewhat different from fermentation, which can take weeks to mature. With asazuke you can start enjoying the flavors the next day! In Japan, there is always always asazuke or otesukemono to enjoy at the dinner table. So simple so yummy! Feel free to add your favorite veggies to the mix using this recipe as a base. Enjoy!!!! Ingredients & Equipment1/4 large napa cabbage, chopped 1 teaspoon natural sea salt1 quart glass jar w/lid (I like mason jars) or fermentation vessel. Plastic is not recommended. Large bowl—————————————————————1. Wash napa cabbage and dry.2. Sanitize glass jar and lid with boiling water. Air dry. 3. Cut 1/4 napa cabbage in half. Cut into 1/2-1” strips and place in the bowl. 4. Add salt in small amounts tossing and massaging as you go. This process will start releasing the natural juice. 5. Leave on the counter for about 30 minutes to release more juice. 6. After 30 minutes, ring out the remaining juice using your hands. 7. Pack handfuls of napa cabbage into the jar and tamp down using your hands, releasing more juice! 8. You may use a small leaf of a napa cabbage, a smaller jar, or a plate that fits as weight in the jar to keep the napa cabbage submerged under its own liquid. **This is a very important step! Submerging any vegetable under liquid when pickling is key in preventing spoilage. If you are not getting enough natural juice to submerge the vegetable, make a brine (not too salty) and add it to the jar. 9. Seal, leave on the counter for 24 hours, then refrigerate until it’s time to enjoy! If you like, grate some ginger and drizzle with a little soy sauce:) Thank you for watching! Enjoy! If you liked the video please share with anyone who may like it as well! Thank you always for your support! See you next time! New Video alerts on Instagram: @gracesjapanesecooking
