Probably most people have heard of kimchee by now, but I’m guessing that fewer of us, unless we have Japanese roots or have lived in Japan know about hakusai tsukemono, Japanese-style pickled cabbage.
Apparently, it’s eaten flavored with perilla leaf (shiso), hot pepper, ginger and/or garlic with soy sauce as an after-fermentation-add-in, as a snack or light meal. Here are two versions:
kenjisan makes his hakusai tsukemono which he says his family calls “koko” with chopped cabbage and perilla leaves as the base. After fermentation, to finish it offer, he adds ginger, garlic and soy sauce. Then it’s ready to be eaten with rice as a snack.
superscheu shows us how to make pickled cabbage over three days. This version sees large Napa cabbages sectioned in quarters, salted and weighted and salted and drained repeatedly. The cabbage is flavored at the end stages with red chilies.
I don’t know enough about Japanese cuisine to weigh in on which method is more “authentic.” Maybe we can have duelling chefs. Anyway, my guess is that there are all kinds of variations on this pickle, though the differences in the two remind me of whole cabbage kimchee vs. the cut-up cabbage kimchee.