Hakusai Asazuke (Quick-Pickled Napa Cabbage)

By Chez_Alexander

From The Pantry, Seattle, WA

Ingredients

• 1/2 head Napa cabbage
• Kosher salt to taste
• 1 dried red chile
• 1 (3-inch) sheet kombu
• 1/2 TBS rice vinegar

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.