Salted Pickled Cabbage

This simple and addictive pickled cabbage recipe only requires 5 minutes of prep. And they're ready to eat in an hour!

📝 Ingredients

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

👨‍🍳 Instructions

1. 1Place the chopped cabbage in a bowl and sprinkle salt on top.
2. 2Massage the leaves while tossing them so they are evenly covered with salt.
3. 3Transfer 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. 4If 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. 5Drain 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.