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Hakusai zuke
Ingredients:
10 kg (3 bunches) celery cabbage
250 g salt
50 cm kombu
5-6 red pepper
Preparation:
1. Divide the root of the celery cabbage in half. Wash the cabbage and air half-day.
2. Cut red pepper and kombu as you like.
3. Salt the bottom of the pot, put cabbage, kombu and red pepper.
4. Put masher on it and leave for 2 days.
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