½tspkonbu dashi powder, chicken stock powder (Weipa/Ajinomoto), or MSG
1tbsptoasted sesame seeds
Black pepper to taste
Optional: a few drops of rice vinegar for brightness
STEPS:
1
Step 1: Cut the cabbage. Remove the outer leaves and core. Tear or cut the cabbage into rough 3–5cm pieces. Irregular pieces create more surface area for the seasoning to coat.
2
Step 2: Season in a bag (or bowl). Place the cabbage in a large zip-lock bag or mixing bowl. Add the salt first and toss gently. Let it sit for 60 seconds — this draws a little moisture from the cabbage and primes it to absorb flavor.
3
Step 3: Add the aromatics. Add grated garlic, sesame oil, dashi or stock powder, sesame seeds, and black pepper. If using a bag, seal it and massage the seasoning into the cabbage with your hands. If using a bowl, toss with tongs or clean hands.
4
Step 4: Taste and adjust. Taste a piece. Does it need more sesame oil? More salt? A little acid? Trust your palate. Yamitsuki Cabbage is forgiving — it’s almost impossible to over-season.
5
Step 5: Serve immediately or chill. Serve right away for maximum crunch, or refrigerate for 15–30 minutes for a slightly more marinated texture. Both versions are excellent.
Ingredients
Ingredients:
½head of green cabbage (about 400g / 14 oz)
1tspsesame oil (plus more to taste)
½tspgrated garlic (about 1 small clove)
½tspfine sea salt
½tspkonbu dashi powder, chicken stock powder (Weipa/Ajinomoto), or MSG
1tbsptoasted sesame seeds
Black pepper to taste
Optional: a few drops of rice vinegar for brightness
Directions
STEPS:
1
Step 1: Cut the cabbage. Remove the outer leaves and core. Tear or cut the cabbage into rough 3–5cm pieces. Irregular pieces create more surface area for the seasoning to coat.
2
Step 2: Season in a bag (or bowl). Place the cabbage in a large zip-lock bag or mixing bowl. Add the salt first and toss gently. Let it sit for 60 seconds — this draws a little moisture from the cabbage and primes it to absorb flavor.
3
Step 3: Add the aromatics. Add grated garlic, sesame oil, dashi or stock powder, sesame seeds, and black pepper. If using a bag, seal it and massage the seasoning into the cabbage with your hands. If using a bowl, toss with tongs or clean hands.
4
Step 4: Taste and adjust. Taste a piece. Does it need more sesame oil? More salt? A little acid? Trust your palate. Yamitsuki Cabbage is forgiving — it’s almost impossible to over-season.
5
Step 5: Serve immediately or chill. Serve right away for maximum crunch, or refrigerate for 15–30 minutes for a slightly more marinated texture. Both versions are excellent.
AuthorSarah TeamDifficultyBeginner
