Lacto-Fermented Tsukemono | Edible Bozeman

Lacto-Fermented Tsukemono | Edible Bozeman

www.ediblebozeman.com

Explore lacto-fermented Tsukemono, a Japanese vegetable dish perfect as a side or snack. Easy to make with cabbage and sea salt, it’s packed with flavor and tradition.

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Ingredients

  • 1 medium cabbage
  • 2 tablespoons sea salt
  • 1 (4-inch) piece of kombu
  • diced jalapeño
  • shredded carrot
  • cilantro

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