Oshinko

Directions

1. 1
   Trim the cabbage of hard parts and discard any discolored leaves; chop the rest into pieces no bigger than 2 inches along any dimension.
2. 2
   Toss in a nonmetal bowl with the salt and chile.
3. 3
   Cover with plastic wrap and a plate that will fit inside the bowl; weight the plate as well as you can with cans, a rock, or a resealable plastic bag filled with water.
4. 4
   Let sit, unrefrigerated, for a day or longer, tossing the cabbage occasionally and draining liquid as it accumulates.With each passing day, the cabbage will become softer and more translucent; you can eat it at any stage.
5. 5
   When it reaches the stage you like, refrigerate.
6. 6
   Serve as a small side dish, with or without soy sauce.
7. 7
   You can treat an assortment of vegetables the same way.
8. 8
   Combine, for example, thinly sliced cucumbers, thinly sliced carrots, and peeled and thinly sliced turnips.
9. 9
   Eggplant, onion, and radish (especially daikon), all peeled and thinly sliced, are also good.
10. 10
    You can also add trimmed and chopped scallions, peeled and thinly sliced garlic, and/or a few slices of peeled fresh ginger to the mix.