Not the way my okasan taught me to make tsukemono. You chop up the whole head of cabbage, put it into a large bowl, salt it generously, put a plate on top of it and then a big rock. Then you put it in a cabinet (under the sink) and turn it every day for a couple of days. When it starts to smell fermented, it is ready. Rinse well and serve it. Refrigerate any leftovers. That is tsukemono!
Is the cabbage salty after all that?
We don’t find the cabbage to be overly salty, just enough umami seasoning especially with the subtle kombu flavours.
@ That means yes.
Not the way my okasan taught me to make tsukemono. You chop up the whole head of cabbage, put it into a large bowl, salt it generously, put a plate on top of it and then a big rock. Then you put it in a cabinet (under the sink) and turn it every day for a couple of days. When it starts to smell fermented, it is ready. Rinse well and serve it. Refrigerate any leftovers. That is tsukemono!
Thank you for sharing! Yes, placing the tsukemono under something heavy will help with the pickling process.