• Miwa


Looking for refreshing side dish?

Japanese pickles are perfect for you!

This Japanese pickle is called HAKUSAIDUKE( 白菜漬け)in Japanese.

The recipe is extremely easy and simple . You will only need 4 ingredients! Moreover, it's probiotics. I keep it in my fridge as a meal prep and enjoy with rice and miso soup in the morning.

The recipe is also a plant based. I hope many of vegetable lovers will try this healthy Japanese food recipe!



<Yield> 4 servings

<Prep time> 15 mins ( not including the time for fermenting)

<Cook time> 0mins


¼ of Chinese cabbage = 500g

kombu ( 10cm×10cm)

2tsp =10g of sea salt( 2% of Chinese cabbage)

1 dried chili / 1 tsp of red pepper flakes

a couple slices of yuzu zest


1;Wash Chinese cabbage and wipe off the moisture. Chop them into big pieces. Transfer into the zip bag. Sprinkle salt and massage. Leave it for 5mins until it’s sweat.

2; Cut kombu into strips. Remove the seed of dried chili and cut into small pieces. Thinly slice the zest of YUZU.

3; Add 2 into 1. Massage and close the zip bag. Put something heavy ( 2kg) on top and rest in the fridge for 2 days.

4; When you see lots of water come out and small bubbles appearing, ready to eat.

<Miwa’s tips> ※Watch more on YouTube!

・You need a larger zip bag.

・Dried chili is for the preservation purpose. Even if you are sensitive to heat, please do not skip it.

・YUZU is optional.

・If you have time, leave the Chinese cabbage under the sun for 3hours to dry it up before pop them into the zip bag. This process will elevate the flavor.

・You can make a bigger portion. Always remember to use 2% salt of Chinese cabbage.

<Storage time>

Store it in the fridge for 1 week.

<Recommended dish to go with>



2021/01/08 MIWA