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Quick Napa Cabbage and Apple Pickles with Yuzu

Posted on November 17, 2010 at 11:16 PM

This pickle is mentioned in the Zester Daily story. ()  Here is the recipe for the Quick Napa Cabbage and Apple Pickles with Yuzu.  I like it when it's freshly made that day.  The napa cabbage gets wilted and saltier the next day. If you like a milder flavor, give it a rinse under water and squeeze out the excess brine before you serve it. The Yuzu rinds gives the pickles a bright citrus accent.

Napa cabbage is now in season.  They are plump and crisp.

Use Ara-jio (Japanese salt)

Any red apple will add a pretty color and sweetness to the pickle.

Add the apples, thirty minutes before serving the pickles.

Serves 4

1 medium size whole Napa Cabbage (1.5 lbs)
1 red apple, sliced into 8 wedges
3 tsp Ara-jio (Japanese salt)
1 Japanese pickling device or plate with 5 lbs stone to press down the pickles
1/2 tsp yuzu or lemon rind, optional

Cut the root end off the napa cabbage.  Separate the leaves and wash off the dirt.
Cut the leaves into bite size pieces, about 2 inches in width.
Rub the leaves with salt. Massage the leaves for about a minute.

Add the leaves to the pickling device, cover with plate and press down with weight (or put in a pickling device) for
2-3 hours.  

Sliced the apple wedges into 1/4 inch pieces.

Add the sliced apples about 30 minutes before serving and press down again.

Squeeze out excess brine and serve with Yuzu rind.

Categories: Pickles and Preserves

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