A dish that goes perfectly with rice is Japanese tsukemono. Growing up my grandmother would make a simple pickled cabbage which she would refer to as, "koko." I remember at dinner time, my grandmother would take out a glass jar of "koko" along side miso soup, ochazuke, and many other ono dishes. I would fill my bowl with plenty of rice and "koko" and enjoy the sweet and salty flavors along with its crunchy texture.
Click here to watch my mom and I make "koko" and chicken adobo here!
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3/4 C. Sugar
1/4 C. Vinegar
2 T. Hawaiian Salt
1 knob ginger
Cabbage ( 1 head)
Cut cabbage head in half and in fourths. De-core the cabbage.
Cut into one inch pieces
Mix together the sugar, vinegar, and Hawaiian salt. Mix until the sugar and salt are somewhat dissolved.
In a big bowl, mix sauce into the cabbage until some of the water is released.
Put the cabbage and the sauces into the gallon sized bag and mix.
Chill in the refrigerator for 2-3 hours before eating.
When ready to eat, rinse the cabbage and serve. Enjoy!
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