1 head savoy cabbage
1 cup fresh cloud ear mushroom (or reconstituted dry), chopped to 1/2"
1/2 lemon
1 1/2 teaspoons salt
1. Remove rib from each leaf cabbage. Chop leaves into 1 inch" squares.
2. Slice lemon very thin and quarter slices.
3. Mix everything and press in pickle press for an hour or so. Drain off liquid and serve.
Nice, crunchy, refreshing, and good.'