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Saturday, October 31, 2009

Napa Cabbage Pickles (Hakusai Tsukemono)

Napa Cabbage Pickles - Hakusai Asazuke or Tsukemono

1/4 head hakusai (Napa cabbage), washed and cut in 4 to 8 pieces, lengthwise
2 - 3 tsp salt, depending on the size of the cabbage

Put hakusai in a large bowl. Rub it with salt. Top with a plate/dish that covers all the vegetables and put a big weight on top of it, such as a pan filled with water. Let it rest overnight or 5 to 6 hours in the refrigerator. Squeeze cabbage and cut to serve.

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