Pickled cabbage

• 2-1/4 lb. (1000 g) chinese cabbage (net weight)
• 2 T. salt
• 1 2" (5 cm) piece dried kelp (kombu)
• 1 small red chili pepper, sliced

Quarter the Chinese cabbage and air-dry (illus.1). Sprinkle on the salt (put extra salt on the portion near the root). With a scissors, cut the kelp into 1/10" (.2 cm) wide strips. Set aside.

Place two quarters of the cabbage in a dry bowl, sprinkle on some red chili pepper and kelp (illus. 2), then add another two quarters of cabbage. Place the large end of one cabbage quarter together with the small end of other (illus.3). Follow this procedure until all of the ingredients are used up. Cover with a wooden lid slightly smaller than the mouth of the container. Place a rock or other heavy object on top as a weight and leave undisturbed 2 to 3 days.

After 3 days, the cabbage must be taken out and rinsed clean (otherwise it will go sour). Rinse again in cold water, aqueeze out the excess water, and store in the refrigerator in a clean container with a sealable cover; or cover twith plastic wrap. Serve any amount anytime.

A glass or ceramic bowl or a wooden container may also be used to make pickles.