Leafy greens
Napa Cabbage NukazukeTear and Pickle Half a Day to a Day, Reliably Good
Napa cabbage nukazuke is reliably good. Prep is simple, and it pickles quickly.
In Japan, napa cabbage is a winter hot-pot vegetable, and there’s often some left over. As nukazuke, you can eat a lot of it.
| Prep | Tear into pieces, wash and pat dry |
|---|---|
| Pickling time | 12–24 hours (half a day to a day) |
| 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 napa cabbage nukazuke
- Tear: Separate the leaves and tear them by hand into pieces that fit your bed. Slice the thick white ribs thinly at an angle so they pickle faster.
- Wash and dry: Rinse, then pat dry well with paper towels.
- Pickle: Spread the pieces out in the bed so they don’t overlap, and cover with bran.
- Take it out: Rinse off the bran between the leaves, squeeze lightly, tear into bite-sized pieces and serve.
From bed to plate
How to eat it
- As is: A little yuzu zest or chili flakes adds aroma.
- If it’s over-pickled and sour: Stir-fry it with pork, or add it to a hot pot or soup. The sourness turns into savory depth.
Napa cabbage is juicy and tends to make the bed watery. See Caring for a Nuka Bed.
