Product Review

This Plastic Tsukemono pickle Container with press Makes Japanese style pickles. Hokusai Tsukemono Recipe. Ingredients: 2 heads Hokusai/Chinese cabbage. 3% (of the weight of cabbage) salt. Preparation: Wash Hokusai or Chinese cabbage. Cut the cabbage into 6 pieces lengthwise. Sprinkle salt over Chinese cabbage. Put salt at the bottom of a barrel. Pack Chinese cabbage in the barrel and sprinkle salt. Place another layer of Chinese cabbage and sprinkle salt. Repeat the process. Pickles should be ready to eat in two days.