漬け物（Tsukemono) is like a pickles in the U.S. We use various types of vegetables and pickle with many different ingredients such as salt, vinegar, wine lees, and rice bran paste. This will improve the shelf life.
We have more than 10 kinds of traditional way to pickle in Japan. These fit to each region’s culture and climate.
Kimuch, South Korean dish, is also a kind of pickles. Kimchi requires several special ingredients to make. I love Kimch, and I always wanted to make but I could not find enough ingredients here, at Alfred.
Today, I introduce you Nappa pickles which is very common pickles in Japan. Nappa pickles usually require a large pot, and after put Nappa into a pot place a stone as a weight on for few days.
But you will only need Zip bag for my recipe.
If you pickled before you go to bed, you will have a delicious Nappa pickles for your breakfast.
INGREDIENTS
Hakusai/Nappa 1/2
Salt 3% of the weight of the Nappa
Girlic ２ pieces
Red pepper 1 piece
Let’s Start Cooking!!!
Slice garlic thinly, Remove seed from red pepper and chop it finely, and cut Naappa in half lengthwise
Put Nappa into Zip bag. Salt between the leaves. And add garlic and red pepper
Remove the air from the bag and put it into the refrigerator
Leave it for half a day
Ready to serve!!
