Ingredients: - 1 head of cabbage - 2 tablespoons of salt - 1 tablespoon of sugar - 1 tablespoon of rice vinegar Steps: 1. Remove the outer leaves of the cabbage and cut it into quarters. Remove the core and slice the cabbage into thin strips. 2. Place the cabbage in a large bowl and sprinkle the salt over it. Massage the salt into the cabbage for about 5 minutes, until it starts to release its liquid. 3. Let the cabbage sit for about 30 minutes, allowing it to further release its liquid. 4. Rinse the cabbage under cold water to remove excess salt. Squeeze out any remaining liquid. 5. In a separate bowl, mix together the sugar and rice vinegar until the sugar dissolves. 6. Add the cabbage to the vinegar mixture and toss to coat. 7. Transfer the cabbage to a clean jar and press it down firmly to remove any air bubbles. 8. Seal the jar and let it sit at room temperature for 1-2 days to ferment. 9. Once fermented, store the tsukemono in the refrigerator. Enjoy your homemade sal... Leer más
