【Recipe】Japanese Sour Napa Cabbage. ( Lacto Fermentation)

2020. Jan. 9

This recipe is one of the Japanese winter pickles, which is Lacto fermented like sauerkraut. It will taste a bit sour but fresh and crunchy on the white part.

The red chillis are not for making the taste hot but for making the fermentation stable.

Please consider that the temperature is between 0-10 ℃ in the Japanese winter. A container should be double to triple in size of the Napa cabbage.

<Ingredients>

Napa cabbage 1

Salt 3% of the Napa cabbage

Kombu (Kelp)

Dried Red chilli 1-2

<Tools>

A container, a weight and a knife.