Slivered zest from 2 small Meyer Lemons, yuzu or mandarin oranges
½ small dried or fresh red-hot pepper, sliced finely (optional)
Instructions
Cut the napa cabbage in half lengthwise. Remove the core with a V cut and slice the cabbage crosswise into fine strands, using both the leaf portion as well as the white ribs.
Place the cabbage in a large mixing bowl and toss with the salt, citrus zest, and red pepper, if using. Massage the cabbage gently until its natural juices have run out but it is not completely fatigued (meaning the cabbage has started to soften, but it still has texture).
Pack into a resealable plastic bag, squeeze out all the air, and roll tight. Chill in the fridge for about 15 minutes. Remove from the fridge, lift the cabbage from the accumulated liquid, and squeeze. Taste, add a touch more salt if needed and serve.
Notes
Serve this salt-massaged cabbage as a fresh relish-type addition to a meal where it serves as an accompaniment instead of as a main item. For instance, it would go well with grilled fish, chicken or pork served with rice as a simple meal.
Recipe borrowed from Nancy Singleton Hachisu’s book, Japanese Farm Food.
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