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Japanese Pickled Hakusai Sald (V,GF)
Japanese Pickled Hakusai Sald (V,GF)

Before you jump to Japanese Pickled Hakusai Sald (V,GF) recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

Mostly, people have been conditioned to think that “comfort” foods are terrible for the body and need to be avoided. At times, if your comfort food is made of candy or other junk foods, this is true. At times, comfort foods can be utterly nourishing and good for us to eat. Several foods really do elevate your mood when you eat them. If you feel a little bit down and you need an emotional pick me up, try some of these.

Put together a trail mix out of seeds and/or nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, and so on are all wonderful for raising your mood. This is because these foods are loaded with magnesium, which helps to increase your production of serotonin. Serotonin is referred to as the “feel good” substance that our body produces and it tells your brain how you should be feeling day in and day out. The more of this chemical in your brain, the better you’ll feel. Nuts, along with raising your mood, can be a super protein source.

As you can see, you don’t need to stuff your face with junk food when you wish to feel better! Go with these hints instead!

We hope you got benefit from reading it, now let’s go back to japanese pickled hakusai sald (v,gf) recipe. To cook japanese pickled hakusai sald (v,gf) you need 5 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to prepare Japanese Pickled Hakusai Sald (V,GF):
  1. You need 260 g Chinese Cabbage(Hakusai)
  2. Get 1/2 Cucumber
  3. You need 1 tsp Red Chili Flakes Optional
  4. You need 1 tbs Dried Salted Kombu Seaweed Optional
  5. Use 2 tsp Sea Salt/Kosher
Instructions to make Japanese Pickled Hakusai Sald (V,GF):
  1. Gather all the ingredients
  2. Shred the Chinese Cabbage and cut the Cucumber in half lengthwise and into thin slices diagonally.
  3. Put all the ingredients in the airtight plastic bag and add 1 ¼ tsp. kosher salt.
  4. Rub with hands until the cabbage softens. Remove the air and close the plastic bag tightly.
  5. Put the bag in the fridge for 1-2 hours.

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