Pressed Salad with Ume Vinegar
Examples of Pressed Salads:
Mustard greens or radish greens, chopped finely and pressed for 30 minutes
Cabbage leaves, finely chopped, layered with sea salt, and pressed for 30 minutes
Carrots, grated, shredded or cut into matchsticks, pressed for 30 minutes
Various combinations of 4 vegetables, one from each basic category: Occasional Use, Green Leafy, Round, and Root
Green cabbage and apple
Wash and slice vegetables into very thin slices.
In a large bowl, mix vegetables and add about 1/2 teaspoon of sea-salt per cup of chopped vegetables. Mix gently by hand. As an occasional alternative, add or substitute sea salt with umeboshi or brown rice vinegar (about 1 tspn vinegar per 3 cups of vegetables).
You may leave in a bowl and place a plate that fits inside the bowl, adding a weight on top of the plate. Let the vegetables sit for 30 minutes to 1 hour or more (depending on the vegetables) or until water is expelled from the vegetables.
Discard the water before serving, and rinse off the vegetables so that they are not too salty. Run water into the press, stir gently and pour into a strainer. Return to the press and repeat, if necessary up to 5 times, until the taste is not strongly salty.
Eat about 1/3 -1/2 cup daily or often.
Ingredients may be pressed longer, for up to a couple of days, to make light pickles.
Dry hard vegetables do not press well: e.g. collards, kale, broccoli, cauliflower, squash, dried lotus root, burdock root.
Brown rice vinegar, umeboshi vinegar, barley vinegar, sweet brown rice vinegar,
grated ginger, ginger juice, lemon juice, or shoyu may be used 2-3 times per week for variety in the pressing or added after pressing and rinsing.
Pressed salad may be kept overnight on occasion, in the refrigerator if the weather is too warm or humid.
Michio and Aveline Kushi