Hakusai no Tsukemono

Posted on Jan 12, 2013 in Hiroko's Blog, Recipes

Before leaving for vacation last year I bought 3 gorgeous, heads of Napa cabbage (Chinese cabbage) at a farmers market at Union Square and pickled them as my mother did every year at the end of the year. Pickled Napa cabbage, hakusai no tsukemono, which acquires delicious distinctive combined flavors of sweetness, sourness (lactic acid) and saltiness and crunchy texture from a month-long fermentation, entertained us at every meal in the following months until we all consume...

Read More