Cabbage Tsukemono

Ready in 8 hours
2 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Cabbage Tsukemono"

Share it:

Quick pickled cabbage, ready in 8 hours!

"Love it--I have been looking for this recipe for years. The vinegar really makes a difference.
I made mine in a large (2 gallon) heavy weight zipper bag, removing the air instead of using a weight."

- jillig

Ingredients

Are you making this? 
5 pounds Cabbage; sliced
1/4 cup Course Salt
1/4 cup Vinegar
1/2 cup Sugar
2 cups Water

Original recipe makes 12

Servings  

Preparation

Cut cabbage into quarters and remove core. Slice into ?-inch wide slices and place in a large mixing bowl. In a small bowl, combine salt, vinegar, sugar, and water. Stir and pour over cabbage. Cover and let stand on countertop for 8 hours or over night, miixing occasionally. Pack into jars and refrigerate.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 144 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Cabbage Tsukemono

I'd rate it:


sign in to add your comment



Recipe ideas by email


Reviews

Add yours!

Love it--I have been looking for this recipe for years. The vinegar really makes a difference. I made mine in a large (2 gallon) heavy weight zipper bag, removing the air instead of using a weight.
jillig 2 years ago
[I posted this recipe.]
SkySilk* 5 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free