Take one small head of regular cabbage (3/4 pound), cut the leaves into pieces about an inch square. Cut a medium sized carrot into matchstick slices about an inch long. Cut one unpeeled kyuri (Japanese cucumber) into matchstick slices about an inch long. Place vegetable slices into the pickle press (or tub) and add one teaspoon of salt, mix well by stirring with your hands. Add a second teaspoon of salt and mix again. Add a final tablespoon of salt and mix well. Clamp on the top of the pickle press and screw down the lid until it pushes down tightly on the top layer of vegetables. Leave under pressure overnight or for at least 10 hours. Remove the pickles from the press and place them in a colander, wash them well to remove salt, pat them dry and serve.

go to Tsukemono (Japanese pickles)

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