Pickled Napa Cabbage
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 2 cups
- 1 1/2 teaspoons coarse salt
- Carbohydrate 6 g(2%)
- Fat 0 g(1%)
- Fiber 2 g(9%)
- Protein 3 g(6%)
- Saturated Fat 0 g(0%)
- Sodium 462 mg(19%)
- Calories 33
Preparation Toss together cabbage, carrot, and salt in a bowl. Put kombu in a narrow straight-sided container (5 to 6 inches in diameter) and top with cabbage mixture. Cut a piece of cardboard to fit just inside container and enclose it in a sealable plastic bag. Top cabbage with plastic-covered round and stack 4 to 6 pounds of canned goods on top to weight it. Chill weighted cabbage at least 3 hours. Discard kombu. Squeeze excess liquid from cabbage and toss with shiso. Cook's note:·Cabbage may be weighted up to 1 day.
Preparation Toss together cabbage, carrot, and salt in a bowl. Put kombu in a narrow straight-sided container (5 to 6 inches in diameter) and top with cabbage mixture. Cut a piece of cardboard to fit just inside container and enclose it in a sealable plastic bag. Top cabbage with plastic-covered round and stack 4 to 6 pounds of canned goods on top to weight it. Chill weighted cabbage at least 3 hours. Discard kombu. Squeeze excess liquid from cabbage and toss with shiso. Cook's note:·Cabbage may be weighted up to 1 day.
