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Pressed Salad

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Ingredients
  

  • 6 cups finely sliced cabbage
  • 5 radishes sliced very thin
  • 1 carrot finely grated
  • About 1 1/2 tsp ume vinegar

Instructions
 

  • Place all ingredients in a large bowl. Massage the ume vinegar into the vegetables. This is kind of a moderately gentle massage. Continue until the vegetables start turning limp and releasing a fair amount of liquid. If you massage for a minute or two and the vegetables still feel dry, add a little more ume vinegar.
  • Find an appropriate bowl and plate combination. The plate should cover the top of most of the salad without it's edges contacting the sides of the bowl when pressing. Add a weight on top of the plate, like a jar full of water or a large can.
  • Let sit for 1 to 2 hours.
  • Turn the bowl sideways while pressing on the plate to help the excess liquid drain out. Toss with a fork. Serve.

Notes

Note:  Nappa cabbage is a little more tender than head cabbage. It can be massaged and pressed for a little less time. Nappa cabbage can also release a lot of liquid. After draining it, add a little more ume vinegar to the finished product if necessary.
Other delicious combinations:
1:  cabbage, daikon radish, celery, cucumber, parsley
2:  cucumber, red radish, parsley
3:  cabbage, green apple, green onion