Ingredients
3/4
lb Napa cabbage, cut crosswise into 1/3-inch-wide strips
3
tbsp finely chopped carrot
1
oz (30 grams) kombu, about 20 square inches
4
fresh green shiso leaves or 1/4 cup fresh basil, chopped
Directions
1.
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.
2.
Discard kombu. Squeeze excess liquid from cabbage and toss with shiso. Cook\'s note:
3.
Cabbage may be weighted up to 1 day.
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