Japanese-Style Pickled Nappa Cabbage

japan.recipetineats.com

Playing My Part to Promote TASTY Healthy Meals. Come against FAKE FOODS - they are Unhealthy and Addictive. I have HEALTHY, SPICY and INTERNATIONAL Here, plus Vegan and Vegetarian for those interested. Plenty of Interesting Recipes. Check them out and See. ENJOY!

Comes With Full Instructions And Graduated Pictures From A Japanese Girl Now Living In Australia! I Use Himalayan, Celtic Or Kosha Salt You Can Use A Quality Sea Salt (from a good source). Commercial Salt Is Bad For Our Health.

½ Chinese cabbage (mine was 1.2kg / 2.6lb after semi-drying, note 1)

36g / 1.3oz salt (note 2)

1 to 2 dried chilli finely sliced (note 3)

1 sheet konbu (5cm x 10xm / 2” x 4”) cut to thin strips

½ lemon zest pieces (optional)

subheading: Equipment:

1 non-metal deep and large container (with a lid if possible, note 4)

1 plate that is little bit smaller than the opening of the container

1 weight that is twice as heavy as the weight of the cabbage (Weight 1, note 5)

1 weight that weighs the same as the cabbage (Weight 2, note 5)

Directions at japan.recipetineats.com

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