Hakusai Tsukemono

Ingredients :

* 2 heads Hakusai/Chinese cabbage
* 3% (of the weight of cabbage) salt

Method :

Wash hakusai or Chinese cabbage. Cut the cabbage into 6 pieces lengthwise. Sprinkle salt over Chinese cabbage. Put salt at the bottom of a barrel. Pack Chinese cabbage in the barrel and sprinkle salt. Place another layer of Chinese cabbage and sprinkle salt. Repeat the process. Put a lid and place a weight on top of the lid. Pickles should be ready to eat in two days