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Before you jump to Japanese Pickled Cabbage recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Save Money In The Kitchen.
Remember when the only people who cared about the ecosystem were tree huggers along with hippies? That has fully changed now, since we all appear to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. The experts are agreed that we are not able to transform things for the better without everyone’s active contribution. This must happen soon and living in approaches more friendly to the environment should become a mission for every individual family. Read on for some approaches to go green and save energy, mainly in the kitchen.
A massive amount of electricity is definitely consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old models that are more than ten years old. Maintaining the temperature of the fridge at 37F, coupled with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. An additional way to save electricity is to keep the condenser clean, because the motor won’t have to run as often.
From the above it should be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is quite uncomplicated to live green, all things considered. A lot of it really is basically utilizing common sense.
We hope you got benefit from reading it, now let’s go back to japanese pickled cabbage recipe. You can have japanese pickled cabbage using 5 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to cook Japanese Pickled Cabbage:
- Provide Napa Cabbage
- You need Chilli Flakes
- Take Salted Konbu Seaweed
- You need Dashi (Dry Variety)
- Provide Salt
Instructions to make Japanese Pickled Cabbage:
- Separate cabbage leaves, cut, wash and place in strainer. While the cabbage is in the strainer, salt the cabbage. (I personally like it a little salty). So, just take out the old Morton’s salt and give a nice shake for a 1 1/2 second count. Mix the cabbage up and repeat that one more time. Massage the cabbage a little bit to jumpstart the cabbage.
- Now that the salt has softened (and flavored) the cabbage and released some moisture, transfer it to a bowl. Throw in three healthy lunches of seaweed, don’t be nervous. Two big bunches of dashi and as much pepper flake as you like. That part is optional. Incorporate it well and put it in a jar. I like to press it in using a meat tenderizer and then top it off. You can always get another jar too.
- You’ll want to put it in the fridge for at least six hours. The salt will be extracting water so periodically flip the jar so everything stays moist. You’ll end up with this. Good luck.
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