Pickled Napa Cabbage

Directions

1. 1
   Toss together cabbage, carrot, and salt in a bowl.
2. 2
   Put kombu in a narrow straight-sided container (5 to 6 inches in diameter) and top with cabbage mixture.
3. 3
   Cut a piece of cardboard to fit just inside container and enclose it in a sealable plastic bag.
4. 4
   Top cabbage with plastic-covered round and stack 4 to 6 pounds of canned goods on top to weight it.
5. 5
   Chill weighted cabbage at least 3 hours.
6. 6
   Discard kombu.
7. 7
   Squeeze excess liquid from cabbage and toss with shiso.