Japanese Salted Cabbage (Shio Momi)
Japanese Salted Cabbage (Shio Momi)
Ingredients
- 1/2 head green cabbage, about 1 1/2 pounds
- 1 1/2 teaspoons kosher salt, or to taste
- 1 tablespoon toasted sesame oil
Instructions
- 1
Remove any bruised outer leaves from the cabbage. Cut the cabbage in half and remove the core. Thinly shred the cabbage using a sharp knife or a mandoline slicer. Aim for strips about 1/8-inch thick.
⏱️ 5 min
- 2
Place the shredded cabbage in a large mixing bowl. Sprinkle the kosher salt evenly over the cabbage.
⏱️ 1 min
- 3
Using clean hands, massage the salt into the cabbage for 3-5 minutes. You will feel the cabbage start to soften and release moisture. Continue massaging until the cabbage has significantly reduced in volume and feels tender.
⏱️ 5 min
- 4
Let the cabbage sit for 10 minutes to allow more water to be drawn out.
⏱️ 10 min
- 5
Gather a handful of the salted cabbage and firmly squeeze out as much excess water as possible. Repeat with the remaining cabbage, transferring the squeezed cabbage to a clean serving bowl.
⏱️ 3 min
- 6
Drizzle the toasted sesame oil over the squeezed cabbage. Toss gently to coat. Serve immediately as a refreshing side dish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Salted Cabbage (Shio Momi)
- 1/2 head green cabbage, about 1 1/2 pounds
- 1 1/2 teaspoons kosher salt, or to taste
- 1 tablespoon toasted sesame oil
Instructions
- 1
Remove any bruised outer leaves from the cabbage. Cut the cabbage in half and remove the core. Thinly shred the cabbage using a sharp knife or a mandoline slicer. Aim for strips about 1/8-inch thick.
⏱️ 5 min - 2
Place the shredded cabbage in a large mixing bowl. Sprinkle the kosher salt evenly over the cabbage.
⏱️ 1 min - 3
Using clean hands, massage the salt into the cabbage for 3-5 minutes. You will feel the cabbage start to soften and release moisture. Continue massaging until the cabbage has significantly reduced in volume and feels tender.
⏱️ 5 min - 4
Let the cabbage sit for 10 minutes to allow more water to be drawn out.
⏱️ 10 min - 5
Gather a handful of the salted cabbage and firmly squeeze out as much excess water as possible. Repeat with the remaining cabbage, transferring the squeezed cabbage to a clean serving bowl.
⏱️ 3 min - 6
Drizzle the toasted sesame oil over the squeezed cabbage. Toss gently to coat. Serve immediately as a refreshing side dish.
⏱️ 1 min