Col fermentada en sal

Ingredientes

• 200 g napa cabbage leaves, chopped bite size
• 1 teaspoon coarse sea salt

Preparación

1. 1

   Place the chopped cabbage in a bowl and sprinkle salt on top.

2. 2

   Massage the leaves while tossing them so they are evenly covered with salt.

3. 3

   Transfer the cabbage and salt to a pickle maker, and close the lid, twisting until the leaves are tightly together. Refrigerate and pickled for 1 to 3 hours.

4. 4

   If you do not have a pickle maker, place the cabbage and salt in a plastic bag, remove as much air from the bag as you can, and seal. Refrigerate and pickle for 1 to 3 hours.

5. 5

   Drain the excess water and serve. If you find the cabbage too salty, place the leaves in a strainer and rinse with a little water. Drain well and serve.