There is no dessert course in a traditional Japanese meal. Instead, pickles that refresh the palate are often the last thing eaten.
Active time: 20 min Start to finish: 3 1/2 hr
Makes about 2 cups.
INGREDIENTS
DIRECTIONS
Toss together cabbage, carrot, and salt in a bowl. Put kombu in a narrow straight-sided container (5 to 6 inches in diameter) and top with cabbage mixture. Cut a piece of cardboard to fit just inside container and enclose it in a sealable plastic bag. Top cabbage with plastic-covered round and stack 4 to 6 pounds of canned goods on top to weight it. Chill weighted cabbage at least 3 hours.
Discard kombu. Squeeze excess liquid from cabbage and toss with shiso.
Cook’s note:
• Cabbage may be weighted up to 1 day.
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