Hand Cured Summer Chop Vegetables

Hand Cured Summer Chop Vegetables


Hand Cured Summer Chop Vegetables
Yields: 4-6 servings
  • 1 head (or 4 cups) napa or savoy cabbage, thinly sliced into bite size pieces
  • 1 – 2 cups snap peas
  • 1 – 2 cups green beans, sliced on a bias into thirds
  • 1 – 2 cups radishes, quartered
  • 1 – 2 cloves garlic, minced
  • 1 – 2 cups kale, chopped into bite size pieces
  • 1 inch piece of ginger, minced (optional)
  • 1 T. sea salt
  1. Combine all ingredients in a large bowl, and wash your hands. Using both hands, massage the vegetables as if you are squeezing water out of them. Work the vegetables at least 15 times, then set a plate over top of the bowl. Add weight over top of the plate and set a timer for 10 minutes.
  2. After 10 minutes, use the plate to hold the vegetables in the bowl, and tilt to drain the excess liquid into the sink. Work the vegetables another 15 times, and set the plate over top of the bowl one more time. Add weight and set timer for 10 minutes.
  3. Repeat the draining process and taste the vegetables. If you prefer a saltier or more pickled salad repeat the process 1 to 2 more times. Enjoy many variations on the theme!
Note: Tomatoes are not a great vegetable for this type of salad, as they get mushy with hand working. If you use cucumbers, seed them first.

{ Variations }
*Add sesame seeds at the end, or chopped cashews for crunch.
*Reduce sea salt to 1½ teaspoons and add 2 teaspoons umeboshi plum paste.

Recipe Copyright Chef Abby Fammartino, 2009.

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