Salted Vietnamese Cabbage

Ingredients Metric US
white cabbage 1 kg 2.2 lb
salt, 3% 30 g
rice wine 30 ml 2 Tbsp
dried strips of seaweed 28 g 1 oz
fresh shrimp 200 g 8 oz
  1. Remove 2-3 outer cabbage leaves for later use. Cut the cabbage into 6-8 wedges. Don't remove the core, just trim off the tough part. The core holds the leaves together.
  2. Sprinkle a little salt into the bottom of the container or a bowl.
  3. Place cabbage wedges, cut sides up. Sprinkle more salt on cabbage.
  4. Pour over 1/2 cup (120 ml) of water.
  5. Place a lid or inverted dinner plate on top of cabbage, then add a weight on top.
  6. Let ferment for 3 days.
  7. Drain and squeeze out the salty water.
  8. Soak dry seaweed for 30 minutes in warm water. Drain and squeeze out water.
  9. Boil shrimp for 2 minutes. Cool in tap water, drain, then cut into smaller pieces.
  10. Mix seaweed with cabbage, shrimp, then pour rice wine over.
  11. Place a light weight and let ferment for 3 days.
  12. Store in refrigerator.
Dried seaweed

Dried seaweed.

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