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Ingredients
- 1/2 head Napa cabbage
- Kosher salt to taste
- 1 dried red chile
- 1 (3-inch) sheet kombu
- 1/2 TBS rice vinegar
Details
Preparation time 20mins
Cooking time 50mins
Preparation
Step 1
1. Cut cabbage into quarters from the root end. Remove the core and cut the cabbage into 1-2" pieces
2. Cut the stem off the dried chile, remove seeds, and cut into small rings.
3. Toast the kombu over fire for a few seconds on each side and then cut into thin strips with shears.
4. Add cut cabbage and salt into a large mixing bowl, and massage the cabbage until it just starts to soften. Add the rice vinegar, toasted kombu, and the chili rings. Mix well, and place a clean weighted plate on top of the mixture. Let sit 30 minutes.
Pickled cabbage can be eaten immediately or enjoyed for 3-5 days in the refrigerator.
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