Japanese · Preserve / ferment

Kyabetsu Suzuke Vinegar-Pickled Cabbage

Name: Kyabetsu Suzuke Vinegar-Pickled Cabbage
Total time: 48 h 25 min
Yield: Makes about 600 g pickled cabbage; 8 side portions
Cuisine: Japanese
Ingredients: ½ head cabbage (about 600 g); 1.2 L rice vinegar; 2 tbsp salt; 4½ tbsp sugar; 480 ml water; 1 piece yuzu or lemon rind, 2.5 cm square

Chunks of cabbage scalded with a boiling sweet-sour rice vinegar brine, scented with a square of yuzu or lemon rind and weighted for two days; crisp, bright and keeps for a month or two in the fridge.

YieldMakes about 600 g pickled cabbage; 8 side portions
Hands-on22 min
Total2 d
Difficulty

Ingredients

½ headcabbage (about 600 g)
1.2 Lrice vinegar
2 tbspsalt
4½ tbspsugar
480 mlwater
1 pieceyuzu or lemon rind, 2.5 cm square

Diet

Vegetarian (lacto-ovo)
Vegan

Contains

Rice
Citrus fruits (any)
Lemon
Cabbage family (any)
Cabbage
Histamine (aged and fermented foods)

Taste

Sweet
Sour / bright
Salty
Herbal / fresh

Texture

Crunchy

Equipment

Stovetop

Season

Any season

Occasion

Meal prep

Effort

20–45 min active
Over 3 hours total
Difficulty 1
Make-ahead friendly

Nutrition

Calories: low
Protein: low
Carbs: low
Fat: low
Fiber: low
Sodium: high

Budget

Budget: low

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Method

The method is for members

The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.

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Ingredients

What it costs to shop for

The method is for members

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