Easy Salted Cabbage
(Sokuseki-Oshinko)

Requested from Michael


4 Servings


1/4 head Chinese (napa) cabbage, washed and chopped
2 pods dried red hot pepper (Aka-Togarashi), discard seed and chopped
1 teaspoon salt
dash MSG (can be omitted)


1. In medium bowl, mix all ingredients by hand.

2. Cover cabbage (not the bowl) with plastic wrap and put a
light weight on top. Refrigerate for 3 hours.

3. Squeeze cabbage and discard excess water.

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