1 1/4 tsp salt (approx. 3.7 g/2% of mibuna weight -- see notes)
1 taka no tsume red chili (slices)
1 3-4 cm kombu kelp (larger in photo, as I reused a piece used to make dashi)
Chop mibuna into 3-4 cm, and thinly slice or cut kombu.
Place mibuna in a large bowl, sprinkle salt, and mix well.
Place in a container, place another container with water or a rock as a weight, and let sit in the fridge for several hours (at least 2 hours).
- In order to prevent the dish from becoming too salty, make sure to measure mibuna to figure out how much salt to add. In principal, 2% salt is enough, and it could be as high as 3% if you are pickling for a shorter time. I use kosher salt, which is lighter than sea salt (3 g per 1 tsp kosher salt vs. 5 g per 1 tsp sea salt).
- Adding kombu is optional but strongly recommended.
- Putting mibuna mixed with other ingredients in a Ziploc bag and placing some kind of weight on top works, too.
- If you have lots of time, mibuna mixed with other ingredients can be placed in a Ziploc bag and refrigerated (without weight) overnight.
- After pickling is complete, remove weight; keeps in the fridge for at least 4 days.