Winter Salt Pickles

• 1 small hakusai (Chinese cabbage), about 1¼ pounds
• 1–2 teaspoons coarse salt</

Remove any outer leaves of cabbage that may be wilted or damaged and save them to use as a cover if you are going to weight your pickles. Rinse the cabbage, pat dry and cut lengthwise into 1½-inch wedges. Lay them out to dry in a sunny spot for 3–4 hours.

Rub the cabbage wedges with half the sa