This traditional breakfast pickle is part of a family of Japanese quick-salted pickles.
- 1⁄4 head green cabbage
- 5 radishes
- 2 small kirby cucumbers
- 1 1⁄2 tsp. kosher salt, plus more to taste
- 2 tbsp. rice vinegar
- 1⁄2 tsp. sugar, plus more to taste
- 5 shiso leaves, thinly sliced
Core and roughly chop cabbage and thinly slice radishes and cucumbers. Put the vegetables into a large bowl and toss with salt to combine. Set the vegetables aside, tossing occasionally, until slightly wilted, about 20 minutes.
Transfer vegetables to a large sieve in the sink and rinse away any excess salt under cold running water, about 30 seconds. Place the sieve over a bowl and let the liquid drain into the bowl for 10 minutes. Squeeze the vegetables over the sieve to rid them of any excess liquid, and reserve 2 tbsp. of the collected liquid.
Put vegetables into a medium bowl and sprinkle with vinegar and sugar, toss to coat, and set aside to allow the flavors to meld for 30 minutes. Add the reserved liquid and shiso leaves. Stir to combine and season with more salt and sugar to taste.