Ingredients: - 1/2 head of cabbage - 1 tablespoon salt - 2 tablespoons sugar - 1/4 cup rice vinegar - 1 teaspoon sesame seeds Steps: 1. Slice the cabbage into thin strips. 2. Sprinkle salt over the cabbage strips and let them sit for 1 hour to wilt. 3. Rinse the cabbage under cold water and squeeze out excess moisture. 4. In a bowl, mix together the sugar, rice vinegar, and sesame seeds until the sugar is dissolved. 5. Add the cabbage strips to the vinegar mixture and toss to coat. 6. Let the pickles marinate in the refrigerator for at least 2 hours before serving. Description: Cabbage tsukemono is a crunchy and tangy pickle that complements a variety of Japanese dishes. The cabbage strips are wilted with salt to soften them and then marinated in a sweet and nutty vinegar mixture. The sesame seeds add a subtle nutty flavor and a bit of texture. These pickles are a great addition to bento boxes or as a side dish for grilled meats.
