Apologies for the awful picture quality as I had no other picture of this cabbage salad in my phone.
I’ve tried to recreate this salad multiple times, from shredding and soaking/rinsing in cold water, using ice water, letting it sit in a water bath, etc.
But the smell of cabbage still throws me off whenever I try to make it. I believe it’s the smell of sulfur(?) – as googling this ‘cabbage smell’ people say cabbage normally smells like dirt and farts.
Whenever I eat tonkatsu, at any restaurant (in Japan and in the US and even Canada), the cabbage NEVER has this smell! How do they do it? Do they use a special type of cabbage? Please help, I just want to eat 10kilos of this cabbage salad without the awful smell😭
by Wrongdoer-Fresh