Quick And Spicy Chinese Cabbage Pickle

From just hungry. An instant pickle.

Wash the cabbage leaves , and discard any discolored parts.

Dry by spinning in a salad spinner or in several layers of paper towels.

Chop up roughly.

Mix together all the dry ingredients and orange zest in a bowl.

If youre using a stock cube , crumble it up finely.

Put the cabbage in the plastic bag , and the dry ingredients + orange zest.

Close the bag with plenty of air in it and shake all around until the ingredients are evenly distributed.

Open the bag , expel as much air as you can , and close again.

Massage and toss the bag around , bruising the cabbage.

Quite a lot of moisture will come out of the cabbage and melt the salt etc.

Try not to burst the bag with over-enthusiastic kneading.

You can eat this right away , or leave in the refrigerator in the bag for about an hour.

To serve , drain off the excess moisture.

Drizzle with the optional lemon juice or sesame oil.

Serve with any japanese style meal.

Makes a great bento box item.

cabbage, vegetable bouillon granules, salt, red pepper flakes, orange zest, lemon juice, dark sesame oil