Salted White Cabbage

Ingredients Metric US
white cabbage 1 kg 2.2 lb
salt, 3% 30 g
mirin (sweet rice wine) 30 ml 2 Tbsp
seaweed sheets 28 g 1 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 weight on top.
  6. Let ferment for 3 days.
  7. Drain and squeeze out the salty water.
  8. Mix with seaweed sheets and rice wine.
  9. Place weight on top and let ferment for 3 days.
  10. Store in refrigerator.
Dried kombu sheets

Dried kombu sheets can be cut into smaller squares.

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