Ingredients for 1/4 of a Chinese cabbage (about 600 g)

Chinese cabbage (白菜/ Hakusai) 1/4 (about 600 g)
Coarse salt (粗塩/ Arajio) 18 g
Konbu (昆布 / Konbu) 1 piece (about 5 cm x 5 cm)
Red pepper (赤唐辛子 / Aka-tōhgarashi) 1 (seeds removed)

Resealable plastic bag (保存袋 / Hozonbukuro) 1

How to Make
1. Cut the Chinese cabbage leaves into more or less square pieces about 5-6 cm on a side. Place these into the plastic bag. Add the salt.
2. Add a little air to the bag and then seal it. Shake the bag to make sure the cabbage pieces are evenly salted.
3. Open the bag and add the konbu and red pepper. Remove the air from the bag and then seal it. Massage the bag to mix the contents. Set the bag aside. After about 20 minutes the cabbage will have softened and been reduced to half or less than half of its original volume. At this point, it is ready to eat.

Recipe Developed by Machiko Tateno