Cabbage and perilla in brine キャベツの青じそ漬け

These were five small appetizers we had one evening. Among these five appetizers, one is new and another is sort of new (a variation).

From the left, three kinds of protein. In the picture below which is the close up of the individual dishes, the left is smoked mackerel with miso sauce (since it is difficult now to get fresh mackerel, we got a package of smoked mackerel). My wife suggested serving it with the miso sauce I use to simmer the fresh mackerel サバの燻製味噌ソース. Unfortunately, this batch of the smoked mackerel was a bit too salty and the addition of the miso sauce did not improved the situation by adding more saltiness. The center is vegetables and fried salmon in sweet vinegar 酒の南蛮漬け and the right is chicken dressed in sesame dressing 酒蒸し鶏胸肉の胡麻和え.

Below, from  left to right is the previously mentioned chicken with sesame dressing, the center is a new small dish which is cabbage and perilla in brine キャベツの青じそ漬け.  There are many variations on this theme but I used a recipe from the on-line version of the Japanese newspaper "Asahi shinbun" 朝日新聞. (The recipe follows below the picture). The right is my usual potato saladポテトサラダ. 

Ingredients for cabbage dish

150 grams cabbage, cut into 1 x 3-4 cm strips
4-5 Green perilla leaves, cut into 1cm square

For Brine (mix the below and let it cool to room temperature)
1/2 cup hot water
1 tsp salt
1/2 tsp sugar
1/2 tsp rice vinegar

Directions
In a Ziploc bag, add the cabbage and green perilla, pour in the brine, remove the air as much as you can and seal. Sandwich the bag between two plates and put the weight and let it stand for 30 minutes until more water comes out and the cabbage becomes soft. It will keep several days in the refrigerator.

The brine was rather gentle and the cabbage tasted fresh and had a nice crunch. eating it with the perilla pieces really made it. This is a nice refreshing dish.