Ingredients: 1/4 Chinese cabbage 1/2 yuzu (aromatic citron) 1/2 inch x 2 inch konbu salt: 3% of Chinese cabbage weight Directions:1. Remove core of Chinese cabbage. Cut Chinese cabbage into 1/2 inch x 1 inch strips along the fiber. 2. Pare yuzu. Cut peel of yuzu into fine pieces. Press juice out of a yuzu. 3. Cut konbu into fine pieces with scissors. 4. Put Chinese cabbage, peel of yuzu and yuzu juice, konbu and salt into receptacle, mix ingredients lightly. Push dowm on material with weight and keep for 24 hours. |