• 1 head savoy cabbage
  • 1 handful (1 cup?) fresh cloud ear mushroom (or reconstituted dry, I presume would be fine)
  • 1/2 lemon
  • 1 1/2 teaspoons salt


Remove rib from each leaf cabbage. Chop leaves into 1 inch squares (approximately). Chop mushrooms into 1/2 inch squares (approximately). Slice lemon very thin and quarter slices. Mix everything and press in pickle press for an hour or so. Drain off liquid and serve.

Nice, crunchy, refreshing, and go