Quick Salt-Pressed Cabbage and Cucumber Tsukemono

What you need

• 300 g (10 oz) green cabbage
• 2 Japanese cucumbers, about 200 g (7 oz) in total
• 10 g sea salt, about 2 tsp
• 5 cm kombu, a piece about 5 cm (2 in) square
• 1 tbsp rice vinegar
• 1 tsp fresh ginger, peeled and cut into fine matchsticks

Method

Restated from the original video

1. 1

   Cut the cabbage into bite-size squares of about 3 cm (1 1/4 in), discarding the thick core.

2. 2

   Slice the cucumbers thinly on a slight angle.

3. 3

   Cut the kombu into thin strips with scissors.

4. 4

   Put the cabbage and cucumbers in a bowl, sprinkle over the salt and massage with your hands for 1-2 min until they start to soften and give up liquid.

5. 5

   Mix in the kombu and ginger.

6. 6

   Transfer everything to a zip-top bag, press out the air and lay a heavy plate or a few cans on top. Leave in the fridge for 30-45 min.

7. 7

   Pour off the brine and squeeze the vegetables firmly. Taste a piece: if it is too salty, give the vegetables a quick rinse in cold water and squeeze again.

8. 8

   Toss with the vinegar just before serving and set out in small mounds as a side dish.

9. 9

   Keep leftovers covered in the fridge and eat within 2-3 days.

Imported from cookinghawaiianstyle.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.