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HOW TO MAKE Hakusai Sauerkraut

Hakusai means Chinese cabbage. Sauerkraut is normally made from cabbage, but

when made from hakusai, the sauerkraut has a refreshing and delightful taste.

Materials

Hakusai 300g

Sea salt 6g

Procedures

Chop hakusai to small pieces (1/4” x 2”).

Sprinkle with salt (2% of hakusai).

Squeeze and rumple hakusai pieces until salt seeps-in and hakusai becomes juicy.

Transfer the hakusai together with juice into a ziplock bag, flatten the content in the bag, and close the lock. Place the bag into a medium baking tray. Put another baking tray on the bag as weight. Wait for 5 to seven days. Then, the sauerkraut should taste mildly sour.

Suggested use

1. Making a quick soup: put 2 tea spoon hakusai sauerkraut into a soup bowl. Add a ½ spoon kobucha. Pour hot water.
2. Serve as a pickled vegetable.

Alternative approach

Use 2 table spoon of shio koji in place of sea salt.