This pickle is mentioned in the Zester Daily story. (here is the link) Here is the recipe for the Quick Napa Cabbage and Apple Pickles with Yuzu. I like it when it's freshly made that day. The napa cabbage gets wilted and saltier the next day. If you like a milder flavor, give it a rinse under water and squeeze out the excess brine before you serve it. The Yuzu rinds gives the pickles a bright citrus accent.
Napa cabbage is now in season. They are plump and crisp.
Use Ara-jio (Japanese salt)
Any red apple will add a pretty color and sweetness to the pickle.
Add the apples, thirty minutes before serving the pickles.
1 medium size whole Napa Cabbage (1.5 lbs)
1 red apple, sliced into 8 wedges
3 tsp Ara-jio (Japanese salt)
1 Japanese pickling device or plate with 5 lbs stone to press down the pickles
1/2 tsp yuzu or lemon rind, optional
Cut the root end off the napa cabbage. Separate the leaves and wash off the dirt.
Cut the leaves into bite size pieces, about 2 inches in width.
Rub the leaves with salt. Massage the leaves for about a minute.
Add the leaves to the pickling device, cover with plate and press down with weight (or put in a pickling device) for
Sliced the apple wedges into 1/4 inch pieces.
Add the sliced apples about 30 minutes before serving and press down again.
Squeeze out excess brine and serve with Yuzu rind.