Dry Brined Napa Cabbage
This is a simple and tasty way to brine your napa cabbage.
Dry brining is a technique that is applied to a vegetable to draw out its moisture and break down the cell walls while also seasoning it.
Trim and remove the outer leaves of a 1 napa cabbage. Cut it in half
Cut each quarter into 5 cm slices. Weigh the cabbage and write down the weight, making sure not to include the weight of the bowl
Calculate 2.5% of the weight of the napa cabbage. Weigh out that quantity in salt and sprinkle over the cabbage
Mix the napa cabbage until no grains of salt are visible
Let it sit at room temperature for 3h to draw the moisture from the napa cabbage. Pour the liquid from the bowl every half hour
Place the napa cabbage in a colander
Drain the napa cabbage by pressing and squeezing it by hand
Transfer back to the bowl and mix. The dry brined napa cabbage is ready
Use it to make fresh kimchi!
Yield 500 g