Pickled Napa Cabbage

• 3/4 pound Napa cabbage, cut crosswise into 1/3-inch-wide strips
• 3 tablespoons finely chopped carrot
• 1 1/2 teaspoons coarse salt
• 1 ounce (30 grams) kombu, about 20 square inches
• 4 fresh green shiso leaves or 1/4 cup fresh basil, chopped

1. Toss together cabbage, carrot, and salt in a bowl.
2. Put kombu in a narrow straight-sided container (5 to 6 inches in diameter) and top with cabbage mixture.
3. Cut a piece of cardboard to fit just inside container and enclose it in a sealable plastic bag.
4. Top cabbage with plastic-covered round and stack 4 to 6 pounds of canned goods on top to weight it.
5. Chill weighted cabbage at least 3 hours.
6. Discard kombu.
7. Squeeze excess liquid from cabbage and toss with shiso.

cabbage, carrot, coarse salt, kombu, fresh basil

Taken from www.epicurious.com/recipes/food/views/pickled-napa-cabbage-103401 (may not work)