Lacto-Fermented Tsukemono | Edible Bozeman
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ediblebozeman.com.
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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