Kombu Cured (Kobujime) Chinese Broccoli
Cook time:
Total time:
- 1 bunch Chinese broccoli
- 2-3 large sheet of kombu (konbu/kelp)
- 2-3 tablespoons soy source
- Put kombu (konbu/kelp) in a container. Cut it into the length of the container.
- Blanch Chinese broccoli and immediately put it in cold water to stop cooking
- Squeeze excess water out and season it with soy source
- Put Chinese broccoli on top of kombu
- Put another layer of kombu
- Cover it with plastic wrap and put some weights
- Put a lid on and store it in the refrigerator for at least two days
Recipe by Asian Vegan & Beyond at http://www.asianveganandbeyond.com/kombu-cured-kobujime-chinese-broccoli/
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