👨‍🍳 조리법

1. 1

   Prepare the cabbage: Place the chopped Napa cabbage in a large bowl. Sprinkle the salt evenly over the cabbage. Gently massage the salt into the cabbage leaves with your hands for about 2-3 minutes, until the cabbage begins to soften slightly and release some moisture. This process helps to draw out water and tenderize the cabbage.

   ⏱️ 5 minutes
2. 2

   Add flavorings and weight: Tear the kombu into smaller pieces or cut it into strips. Add the kombu and optional chili flakes to the bowl with the salted cabbage. If using, gently mix them in. Place a plate or a smaller bowl on top of the cabbage mixture. Put a weight on top of the plate to press down. A good weight can be a jar filled with water, a bag of rice, or a clean brick. The weight helps to press out more liquid and ensure even pickling.

   ⏱️ 5 minutes
3. 3

   Pickle: Let the mixture sit at room temperature for a minimum of 2 hours. During this time, the cabbage will continue to release liquid, and the flavors will meld. You can check after 2 hours to see if the cabbage has reached your desired tenderness and flavor. For a more developed flavor, you can let it pickle for up to 4-6 hours at room temperature, or refrigerate it for longer pickling periods (up to a few days).

   ⏱️ 2 hours (minimum)
4. 4

   Drain and serve: Once the tsukemono has reached your desired level of pickling, remove the weight and the plate. Discard the kombu (it has imparted its flavor). Gently squeeze out any excess liquid from the cabbage. Taste and adjust seasoning if necessary (though it should be well-seasoned). Serve the tsukemono immediately as a side dish, or transfer it to an airtight container and refrigerate for later use. It will continue to develop flavor in the refrigerator.