Kimchi-Style Pickled Napa Cabbage and Shiso

Kimchi-Style Pickled Napa Cabbage and Shiso

Simply add sakura ebi and garlic to the golden ratio of Japanese seasonings for kimchi-style pickling

Cooking time
15min+
Calories
60kcal
Sodium
709mg
  • Nutrition facts are for one serving.
  • Nutritional values were calculated based on 30%, and 40%, consumption of salt used for massaging ingredients, and (A), respectively. Time to marinate is not included in the cooking time. Can be stored in a refrigerator for up to 4 days.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

hakusai / napa cabbage

4 leaves
(300 g / 10.6 oz.) 

salt

1 tsp

shiso / perilla

10 leaves

grated garlic

1/2 clove

(A)

mirin

2 Tbsp

vinegar

1 Tbsp

Directions

  1. Diagonally slice the hakusai up into bite-size chunks. Place into a bowl, sprinkle with the salt, massage in and set aside for 10 minutes. Once excess moisture is drawn out, quickly rinse with water and thoroughly squeeze dry. Tear each shiso leaf into 4 equal pieces.
  2. Place the mirin from (A) into a small pot over medium heat, bring to a quick boil then turn off the heat. Add and mix in the sakura ebi, sesame seeds, ichimi-togarashi, garlic and remaining (A) ingredients.
  3. Place (1) into a sealable storage-use plastic bag, add in (2). Squeeze the air from the bag, tightly seal the top and marinate in a refrigerator for more than 30 minutes.
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