I also felt that, at least for us, the recipe needed more soy sauce, as we ended up putting more on
top of the cabbage rolls.
Place a plate
on top of cabbage and weight with a jar filled with pie weights or water so cabbage stays submerged.
You can toast your tortilla or leave it fresh, place spoonful of cabbage salad in each tortilla, then cut the salmon into one inch pieces evenly distributing, place on
top of the cabbage salad, finish off with a spoonful of salsa and serve.
The recipe says to mix the sauce and cabbage together before coming, but the photo shows the sauce
on top of the cabbage, unmixed.
Arrange the chicken strips on
top of the cabbage, and garnish with the radishes, remaining oranges, and almonds.
(Mastering Fermentation recommends placing a weight on
top of the cabbage to keep the cabbage submerged but I didn't.)
Using a fork, prick the Kielbasa on all sides and lay on
top of cabbage.
When it foams, tilt the pan toward you and spoon the now - browning butter up and over
the top of cabbage 30 seconds.
Yes, half a stick of butter isn't exactly conservative, but repeatedly dousing
the top of the cabbage in a big bath of nutty brown butter is what transforms the inside into tender, moist layers full of concentrated flavor.
Tightly pack all of the cabbage into the jar until the liquid is 1 inch above
the top of the cabbage.
I use a round wooden lid (covered with a clean damp cloth) which sits inside the pot and rests on
top of the cabbage.
Layer the mixture on top of cabbage
Place the chicken thighs on
top of the cabbage, skin side - up.
Return the chicken to the pan, on
top of the cabbage.
If the juice from the cabbage does not come all the way to
the top of the cabbage (which it usually doesn't for me), add water until the cabbage is just covered by liquid.
Place a plate or wooden disc on
top of the cabbage and press down firmly to make the liquid rise above the cabbage.
Insure the brine comes up above
the top of the cabbage but leave at least 1 - inch of head space.