Tsukemono – Japanese Pickles

1. Wash and chop the cabbage into about one centimetre slices and place in a large container.
2. Peel the carrot and chop off both ends, discarding those pieces.
3. Grate remaining cleaned carrot into the container with the cabbage.
4. Sprinkle veggie mixture with salt and mix to evenly coat. If you have a Japanese pickle press (see photos and introduction on related link), put the veggies into it then screw on top and lock into place. If you can’t secure the lid, firmly press veggies down using a potato masher.
5. If you don’t have a press, place mixture in a large container and lay a plate and a weight on top (a can of beans works well).
6. Leave to sit in a warm place, such as the kitchen counter. Do not refrigerate. Within a few hours to a day (depending on the room temperature), the cabbage will release water and become submerged.
7. Once the liquid is released, the pickles are ready! Drain the juice and serve over rice.