Salted Vietnamese Cabbage

1. Remove 2-3 outer cabbage leaves for later use. Cut the cabbage into 6-8 wedges. Don't remove the core, just trim off the tough part. The core holds the leaves together.
2. Sprinkle a little salt into the bottom of the container or a bowl.
3. Place cabbage wedges, cut sides up. Sprinkle more salt on cabbage.
4. Pour over 1/2 cup (120 ml) of water.
5. Place a lid or inverted dinner plate on top of cabbage, then add a weight on top.
6. Let ferment for 3 days.
7. Drain and squeeze out the salty water.
8. Soak dry seaweed for 30 minutes in warm water. Drain and squeeze out water.
9. Boil shrimp for 2 minutes. Cool in tap water, drain, then cut into smaller pieces.
10. Mix seaweed with cabbage, shrimp, then pour rice wine over.
11. Place a light weight and let ferment for 3 days.
12. Store in refrigerator.

Dried seaweed.

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The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.