INGREDIENTS

INSTRUCTIONS

Fish sauce, available at SE Asian food stores, may be substituted.
Called nuoc mam in Vietnamese or nam pla in Thai.  After washing, chop
the cabbage into 1-inch pieces. In a glass,  Corningware, or any other
nonreactive bowl, place the drained cabbage  and sprinkle salt over it,
making layers. Place a plate over it and  put a weight on it (at least
5 lbs.) Leave it for 3 days at room  temperature, mixing it once a day
and making sure that it is not  rotting. If the leaves are withering,
there isn't enough salt. After  a day or so, there should be lots of
liquid. It is ready when the  cabbage is partly translucent and soft.
Serve with some katsuobushi (shaved dried bonito) and a little bit of
shoyu (soy sauce). It goes very nicely with a traditional Japanese
meal.  Most Japanese don't even know how to make this simple tsukemono
anymore. It's always available at supermarkets in Japan. You can
create your own flavours. My contribution is shottsuru, which was  used
like shoyu before shoyu was invented. It is made by fermenting  fish in
a wooden cask with lots of sea salt.  P.S. The amount of salt is for a
very large cabbage often seen in  Japan. For what I get around here, I
use less. Maybe start with 2 tbs  of salt and add more if necessary.
Copyright (c) Ken Iisaka. May be distributed freely provided this
copyright notice is not removed.  Recipe by: Ken Iisaka  Posted to
recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net>  on Feb 15,
1998

A Message from our Provider:

“The Will of God will never take you to where the Grace of God will not protect you.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 28293.3mg
Potassium: 5.8mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g