Name: Pickled Cabbage (Oshinko)
Yield: Makes about 10 servings
Cuisine: Japanese
Ingredients: Good-quality soy sauce, optional; ¼ cup coarse salt; 1 small dried chile, seeded and minced; One 2-pound head of Napa cabbage

Preparation info

Makes about
10
servings

Difficulty
Easy

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Essentially a simplified sauerkraut and a very light pickle. Use good-quality soy sauce and serve this as a side dish with Japanese or other Asian food. Do not try to make this in very hot weather; fifty or sixty degrees is ideal.

Other vegetables you can prepare this way: any mixture of vegetables, as in the variation.

Ingredients

One 2-pound head of Napa cabbage
¼ cup coarse salt

Method

Trim the cabbage of hard parts and discard any discolored leaves; chop the rest into pieces no bigger than 2 inches along any dimension. Toss in a nonmetal bowl with the salt and chile.
Cover with plastic wrap and a plate that will fit inside the bowl; weight the plate