Leafy greens
Cabbage NukazukePickle Leaf by Leaf, Ready in Half a Day
In a nuka bed, cabbage turns tender yet crisp, right down to the thick rib. Even a short pickling time gives it plenty of flavor. That makes it a good first pickle.
It also shrinks as it pickles, so you can easily eat a lot.
| Prep | Cut into bite-sized pieces and separate the leaves |
|---|---|
| Pickling time | 12–16 hours |
| After pickling | Keep in the fridge and eat by the next day |
Pickling times are for a nuka bed kept in the fridge. At room temperature it pickles faster, and faster still in summer. The saltiness of your bed also makes a difference.
How to make cabbage nukazuke
- Cut: Cut the leaves into bite-sized pieces. Slice the thick rib thinly at an angle so it pickles faster.
- Wash and dry: Rinse, then pat dry well with paper towels.
- Pickle leaf by leaf: If the leaves are stacked, the bran can’t reach the inside, so spread them out one at a time in the nuka bed and cover with bran.
- Take it out: Rinse off the bran between the leaves, squeeze lightly and serve.
From bed to plate
How to eat it
- As is: Squeeze lightly and top with bonito flakes.
- With sesame oil: Add sesame oil and ground sesame seeds for a namul-style side dish.
Cabbage is juicy and tends to make the bed watery. See Caring for a Nuka Bed.
