hakusai (pickled napa cabbage)

1 large napa cabbage (2 pounds)
2 tbsp. kosher salt
1 5" piece of kombu (cut into thin slices)

first you want to start the pickling process of the cabbage. cut the cabbage lengthwise in have, and remove the core. slice the cabbage into about 2" slices. rinse of the cabbage, and place on a paper towel to dry completely. place dry cabbage and kombu slices into a large bowl, and mix with the 2 tbsp. of salt. you'll need to apply pressure to the cabbage to start the pickling. i used a large tupperware container and placed the cabbage in. on top of the cabbage i then place a plate with another medium size tupperware filled with water to apply pressure. let set for 24 hours.

after 24 hours. place the cabbage into the fridge and serve chilled.

enjoy :)

justin