Sam Matsumoto making his cabbage at Simpson spring 1980
My dad Sam Matsumoto was an awesome Pickler! We had a refrigerator in the basement dedicated to pickling adventures. In this refrigerator you could find fish pickled in a miso concoction! There were vegetables pickled an old rice and salt. And the kimchi, with and without the stinky stuff (fish).
This pickling is something you inherit and can’t fight. I dabble myself in pickling and Sam’s son, the other Sam Matsumoto, also has started pickling. We just can’t seem to help ourselves!
Here’s Sam’s cabbage recipe which used to be served as a side dish to the annual bazaar meal (teriyaki chicken and pork chow mein) of Simpson United Methodist Church. The recipe is true to the Sam Matsumoto way of making this pickled cabbage.
I used to help my dad make this cabbage and he really would taste it several times a day and add “what was needed”. He’d have several huge crocks of this cabbage going at the same time and each crock would need something different when he tasted it.