Salted Cabbage

Japanese eat cabbage a lot. Slice it super thin and serve on the side of breaded fries, use in miso soup, pickling it, stir frying it, and using for cabbage rolls… Salt cabbage, or momi kyabetsu is one of them.

I learned this salt cabbage at middle school home making class over 30 years ago. It means that even a 12 year-old kid can make this quick side dish. It’s easy, but pretty good and can be arranged to many different variations.

The basic is just cabbage and salt. Here, I added preserved shiso leaves. You can also add fresh shiso leaves, sliced cucumber, julienned carrots, thinly sliced kombu, chili pepper flakes, etc.

You can eat surprisingly large amount of cabbage in this way, but leftover can be kept in a refrigerator for 2~3 days.



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