|This is an unretouched photo, seriously. Is that not gorgeous?|
Shred the cabbage fine. I use this Japanese mandoline.
Now put the shredded cabbage in a deep bowl and bring the remaining ingredients just to a boil in a small pot, stirring to dissolve the sugar and salt. Pour the hot brine over the cabbage. Put a small plate on top of the cabbage, and then something heavy on top it, such as a tea kettle or a large can. Leave it for 3 or 4 hours, at which point the cabbage will be smaller and the volume of liquid in the bowl much greater. Wring out the cabbage by the handful (discard the leftover brine), and store it in the fridge in a covered container.
|The battle-scarred exterior of the storage cabbage belies its beautiful insides.|
|As far as I'm concerned, that's right up there with the greater wonders of the world.|
|Did you want to see who was back there? That's Socky. He was visiting for the afternoon.|
|You could do this with a knife, but it will take much longer and be less fun and less thrillingly treacherous.|
|I love, love, love this very sharp slicer. It's light and easy to use, and the color is fantastic.|
|Moldy ginger that I did not even bother to peel. Nice.|
|Ready to be brined and weighted.|
|The longer you leave it, the picklier it will be--though I never get into the multi-day fermenting kind of situation with this, though you probably could.|
|Tell me that's not gorgeous.|
|Breakfast this morning. Corn tortilla with melted dill havarti, scrambled farm egg, and pink slaw. My parsley's motto seems to be "keep on truckin.'" I can't believe it's still thriving out there, in the untended wilds of our yard.|