Hakusai-no-tatami-zuke (Napa cabbage Pickles) ｜ Our Regional Cuisines

1. Cut off about 3 cm of the hard part of the root of Napa cabbage, break off the leaves, wash, and drain off the water.

2. Set a pickle bag in the pickle tub, spread out the Napa cabbage, put in the bag, sprinkle Salt, press down and flatten, then turn the Napa cabbage, around, pile the Napa cabbage, Salt, flatten and press again.

3. When it reaches the top, press down firmly, place the Red chili pepper, fold the bag, and put the drop lid on. 10 kg of Weight stone, is placed on the bag. 1 week of pickling is done. Sometimes the Rice bran, in the bags are placed at the top and bottom of the tub.

4. Take out the bundles of pickles, and cut them into rectangles. Arrange the cut side up and top with Grated Ginger.