Comments on: Pickled Napa Cabbage 白菜の浅漬け

By: Naomi (JOC Community Manager)

Naomi (JOC Community Manager) — Sat, 05 Aug 2023 17:08:47 +0000

In reply to Shirley.

Hi Shirley! Thank you so much for reading Nami’s post!
The plate is from Musubi Kiln. There is a link to the shop and 10% discount code in this post.
Enjoy!

By: Shirley

Shirley — Tue, 01 Aug 2023 01:28:36 +0000

I am excited to try this! May I also ask, where do you buy the beautiful white scalloped plates from? I see they are common on Japanese food blogs and would love to have them too!

By: Naomi (JOC Community Manager)

Naomi (JOC Community Manager) — Sat, 18 Mar 2023 02:49:36 +0000

In reply to Bea.

Hi Bea! Thank you so much for reading Nami’s post and trying her recipe!
This pickle is Asazuke type and uses a lower amount of salt compared to fermented Pickles. So we recommend enjoying it winning 3~4 days.
We hope this helps!

By: Bea

Bea — Fri, 17 Mar 2023 18:16:47 +0000

Can I make a big batch, ferment it longer, keep in fridge and eat over next few months?

By: Naomi (JOC Community Manager)

Naomi (JOC Community Manager) — Sat, 24 Dec 2022 20:22:01 +0000

In reply to Guy.

Hi Guy, Thank you for taking the time to read Nami’s post and try her recipes.
For this recipe, we recommend using the unused dry Kombu because it will add Umami flavor to the Napa Cabbage.
Instead, the used kelp will be perfect for making Tukudani, adding flavor and taste to the used Kombu.
https://www.justonecookbook.com/simmered-kombu-tsukudani/
We hope this was helpful!

By: Guy

Guy — Sat, 24 Dec 2022 01:52:47 +0000

Hello, can I use used kelp from making nibandashi? I store it in the fridge

By: Naomi (JOC Community Manager)

Naomi (JOC Community Manager) — Fri, 23 Dec 2022 19:40:12 +0000

In reply to Marco. Hi Marco! Thank you so much for reading Nami's post and sharing your cooking experience with us! The photo of your Pickled Napa Cabbage looks so delicious!

By: Marco

Marco — Thu, 22 Dec 2022 15:26:52 +0000

Easy and delicious salad!! I was do the sesame flavor and added some bean sprouts and some pickled daikon and eat it for lunch. Was taste really good and refreshing. Thanks again Nami.