00:00Ever find yourself with leftover napa cabbage that you don't know what to do with?
00:03This exact problem happened to me recently and with the weather too hot to make a hotpot,
00:08I opted for this delicious and crunchy napa cabbage quick pickle infused with citrus flavour.
00:14Let's get started.
00:15For a printable version of this recipe, visit my website, just google napa cabbage pickles,
00:20that's you to find me. For this dish you will need about 1 quarter of an apple cabbage,
00:24or 300g if you want to be exact. Remove the base then cut into rough by size pieces,
00:31about 1-2 inches or 2-5cm pieces. I'm just going to place these in a sealable bag,
00:37a ziplock bag also works fine. I prefer bags to jars because it's easier to evenly coat the ingredients,
00:44but if you choose to use a glass jar, mix everything together in a bowl first.
00:49Next I have 5g of dried kelp called kombu.
00:52We want thin matchsticks and I find strong kitchen scissors work better than a knife in this situation,
00:59just make sure to cut lengthways otherwise the kombu will crumble.
01:03Now, usually I make this dish in winter when yuzu is in season,
01:07but I couldn't find a single yuzu this time so I'm substituting it with a mixture of orange and lemon.
01:13Use a vegetable peeler to remove the peels, then thin the julienne them to help extract more flavour.
01:20I would usually use half a yuzu, but for lemon and orange, I'm using quarter of each.
01:25I do find the flavour milder than yuzu, so you can double these for a more intense citrus flavour.
01:32Okay, place those in a bag along with the kombu, then squeeze the lemon and orange thoroughly to
01:38release the juices. You can also use bottled yuzu juice if you don't want to skip the yuzu flavour.
01:44However, fresh yuzu doesn't contain much juice, so about half tablespoon of bottled stuff would be enough.
01:50Next we're adding half tablespoon of salt, half teaspoon of sugar,
01:54one teaspoon of sliced dry red chilli and one teaspoon of light soy sauce.
02:00Then all you need to do is massage the bag until everything is evenly coated.
02:05One reason I like to use syllable bags for pickles is because you can just throw
02:09everything in and massage it together. No washing up. Not only that, but when it's resting in the
02:16fridge, the bag touching the surface of the vegetables helps the liquid pour around the surface,
02:21making them more evenly flavoured.
02:23Okay, once it's all mixed, push the air out of the bag and seal it up tightly.
02:28I also take the extra measure of placing it in a container so that if it does unfortunately leak,
02:34it doesn't make a big mess in my fridge. Wear it down with something heavy to help squeeze the liquid
02:40out of the cabbage and then place it in the fridge for 24 hours. After a night in the fridge,
02:46it should look something like this. Pleasantly salty, refreshingly citrusy with a subtle kick of
02:52umami from the kombu and heat from chilli. This recipe is a delicious way to use up the leftover napa
02:58cabbage.
02:59Want even more delicious recipes? Grab my free cookbook from the link in the description.
03:05Okay, let's go over the ingredients one more time, and if you're ready to cook, grab the written
03:10instructions by clicking the full recipe box with a picture that's about to pop up on your screen.
03:15Here we go, the link to the full recipe is on the screen for you now, and if you want
03:19to watch
03:19more similar videos, don't miss my ginger pickled cucumber video popping up on your screen as well.
03:24Thanks so much for watching, and I hope to see you in the next one. Bye.
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