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Ellen Britt for (CNT) City News And Talk #foodie-all |

When most people think of making pickles, they think of a laborious process of slicing up cucumbers, making a spicy brine, washing and sterilizing jars and so forth.

But if you are looking for a quick way to make a “pickle” that will add some coolness and crunch to your food, then try this Japanese style, quick salted cabbage pickle technique.

I love this served on burgers (plant based for me please!) or even pizza as strange as that might sound.

Here’s what to do:

Thinly slice up the amount of cabbage you want. I like to use red cabbage for the beautiful color and the beneficial pigments.

Place the sliced cabbage in a colander in the sink, then sprinkle liberally with sea salt (a tablespoon or so) tossing it a bit to make sure it’s well distributed.

Then using your hands, squeeze and massage the salt into the cabbage a bit, which will help the salt to draw water from the cabbage. I leave mine in the colander for about 20 to 30 minutes, then rinse it well with the spray attachment on my sink, tossing it with my hands to make sure I have gotten all the salt off.

Then squeeze the cabbage firmly by the handful until no more liquid drips out. That’s it!

You can use it “as is” or put in a covered container in the fridge to use for later. If you want you can use a coleslaw dressing on it or even a little soy sauce and lemon juice for an Asian flavor. Let’s eat y’all!

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