Lacto-Fermented Tsukemono
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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Cooking tools:
- Cheesecloth
- Potato masher
- Wooden meat hammer
- Mason jar
- Wooden spoon
- Rubber band
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Grater
- Refrigerator
Ingredients
- 1 medium cabbage
- 2 tablespoons sea salt
- 1 (4-inch) piece of kombu
- Optional mix-ins: diced jalapeño, shredded carrot, cilantro
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