Salted White Cabbage

Ingredients Metric US
white cabbage 1 kg 2.2 lb
salt, 3% 30 g
mirin (sweet rice wine) 30 ml 2 Tbsp
seaweed sheets 28 g 1 oz
  1. Remove 2-3 outer cabbage leaves for later use. Cut the cabbage into 6-8 wedges. Don't remove the core, just trim off the tough part. The core holds the leaves together.
  2. Sprinkle a little salt into the bottom of the container or a bowl.
  3. Place cabbage wedges, cut sides up. Sprinkle more salt on cabbage.
  4. Pour over 1/2 cup (120 ml) of water.
  5. Place a lid or inverted dinner plate on top of cabbage, then add weight on top.
  6. Let ferment for 3 days.
  7. Drain and squeeze out the salty water.
  8. Mix with seaweed sheets and rice wine.
  9. Place weight on top and let ferment for 3 days.
  10. Store in refrigerator.
Dried kombu sheets

Dried kombu sheets can be cut into smaller squares.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages