Finely chop the cabbage and ham.
Soak the cabbage in [A] (saltwater) for 10 minutes, then squeeze out the water.
Combine the cabbage and ham. Mix with [B] ingredients and it's done. It's also good with lemon juice.
Story Behind this Recipe
Sometimes I cook vegetables and fish after soaking it in saltwater that's close to the concentration of seawater. I made coleslaw the same way and it tasted great. Ever since, I use this recipe for coleslaw.
■ For napa cabbage, use the stem than the leaves because it tastes better. ■ Seawater salt concentrate is about 3.5%. This recipe uses 500 ml water, so use 17.5 g of coarse salt. 1 tablespoon (15 g) + 1/2 teaspoon (2.5 g) will be perfect. Watch out if you're using table salt because 1 tablespoon would be 18 g.