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 ts 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 good. Refering to the book, I see that the closest recipe looks even better: they use chinese cabbage instead of savoy, sliver the ribs and add them (duh), and add fresh ginger. Hmmm. Maybe next time. Oh, they used less mushroom (no don't do that). Source: Inspired by Tsukemono, created by Michelle. Posted by artemis@netcom.com (Michelle Dick) to the Fatfree Digest [Volume 15 Issue 6] Feb. 6, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?