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Japanese Cabbage Pickle with Chili

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Japanese Cabbage Pickle with Chili

This dish mush be made at least one week in advance.

Serves : 4

Ingredients :

4 hakusai (Japanese cabbage) leaves
1 cup (250g) salt
1/2 cup (125ml) sake
1 teaspoon yuzu (Japanese citrus) powder
4 strips kombu (kelp), each 25cm
long, wiped with a cloth
4 fresh red chilies, chopped
yuzu powder for serving
soy sauce

Method :

Rinse the hakusai leaves gently and drain. Leave them under shade on a bamboo basket or a cake rack for 2-3 hours until partially dry or until they begin to wit, turning the leaves over a couple of times.
Sprinkle 3 pinches of salt into a container and neatly place the leaves in it, arranging them so that the stalk end of one meets the leaf end of another. Sprinkle over the remaining salt, the sake and the yuzu, then top with the kombu and chili. Cover the container with plastic film or a lid and weigh down with a heavy stone or some cans. Leave for 5 days in a cool and dark place in winter, or in a refrigerator in summer. When water appears out of the hakusai, usually after about a month, it is time to serve.
Remove the hakusai and squeeze out the water with your hands. Trim the leaves into 3-4cm lengths with a knife. Roll up 4 pieces into a bundle and tie with the kombu string. Top with a fresh chili and sprinkle over some yuzu powder. Serve with small dish of soy sauce on the side.

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