Meats and Sausages
Salted Japanese Cabbage
| Ingredients | Metric | US |
|---|---|---|
| napa cabbage | 2 kg | 4.4 lb |
| salt, 3% | 60 g | |
| small lemon | 1 | 1 |
| dried Japanese kombu | 15 cm | 6 inches |
| hot peppers (Tabasco strength) | 3 | 3 |
- Remove 2-3 outer cabbage leaves for later use. Cut the cabbage half way from the base to the middle.
- Tear the rest apart.
- Split each half into quarters.
- Sprinkle little salt into the bottom of a container.
- Place cabbage quarters, cut sides up. Sprinkle more salt on cut cabbage, add lemon slices, kombu, and whole hot peppers.
- Repeat until all cabbage is firmly packed. Sprinkle with remaining salt.
- Place a lid or inverted dinner plate on top of cabbage, then add weight on top.
- There should be liquid over the plate the next day. Ready to eat in 3 days.
Dried Japanese kombu can be cut into smaller squares.
