Lemon and Cucumber Cabbage Pickles By erwin

Wednesday, December 3rd, 2008

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Small amounts of pickled vegetables when eaten with fried foods can aid digestion. Enjoy this delectable classic dish after your entree or during intermezzo

Ingredients

• 1/2 Large Chinese Cabbage
• 1 Small thin cucumbers
• 1tsp Sea salt
• 1tbl Lemon juice
• Zest of 1/2 lemon
• 1tsp Wakame flakes
• 1tbl Rice vinegar
• 2tbl black sesame seeds, lightly toasted

Procedure

1. Cut the cabbage into thin slices and place in a bowl
2. Cut the cucumber in half lengthways,and slice into half moons
3. Add the cabbage and rub in the sea salt until the mixture feels wet
4. Add the lemon juice and zest
5. Simmer the wakame in a little water for 5 minutes, drain, keeping the liquid for stock
6. Marinate the wakame in the rice vinegar for 5 minutes
7. Combine the wakame and rice vinegar with the cabbage mixture
8. Strain off any excess liquid and use for stock
9. Sprinkle in the black sesame seeds just before serving and mix lightly

Chef’s Notes:

I prefer using Chinese cabbage instead of green or white cabbage and you may need extra time for crisper cabbage to pickle
I prefer using baby cucumbers or japanese cucumber they are alot more firm and smaller than the rest