Green Cabbage: Cabbage types can vary depending on where you live, but for this no-cook dish, I recommend using soft green cabbage that can be used raw instead of white, red, or Napa cabbage. You could use spring or sweetheart cabbage as well.
Chinese-Style Chicken Bouillon Powder: Chicken bouillon powder varies by brand. My brand is 1 tsp per 200 ml, so check the label and if yours is more concentrated (e.g., 1 tsp per 300 ml or 1 cup), use touch less to avoid oversalting.
Garlic Paste: Finely grated garlic can be used instead, just keep in mind that fresh garlic is more pungent so use slightly less.
Instructions
Take a large mixing bowl and add 1 ½ tbsp toasted sesame oil , 1 tbsp toasted white sesame seeds , ½ tsp Chinese style chicken bouillon powder , ¼ tsp salt , ¼ tsp garlic paste and ¼ tsp ground black pepper . Mix thoroughly.
Wash 100 g green cabbage and cut it into rough pieces. Add the cabbage to the bowl and rub the seasoning over the leaves, making sure it's evenly distributed. (Wear gloves if you have sensitive skin or any cuts on your hands.)
Transfer to a serving dish and top with chili threads (optional).
Enjoy as a side or snack!
Addictive Izakaya Style Salted Cabbage (Yamitsuki Shio Cabbage) · Dinner Match Lab | Dinner Match Lab
