Chinese Cabbage

1/2 small head green cabbage

1 medium purple onion

4 Kirby cucumbers or one long Seedless cucumber, unpeeled

2 large carrots, peeled

1/2 cup cider vinegar

1/2 cup sugar

2 Tbl grated fresh ginger

1 Tbl+1teas. salt

1 Tbl wasabi powder

2 cups water

 

Slice all the vegetables, by hand or in a food processor fitted with a slicing blade. Transfer the vegetables to a glass howl, pour the marinade over them, and toss. Pack the mixture into clean, wide mouth glass jars, liquid and all. Refrigerate and let the cabbage pickle for 2 days before serving.

 

Combine the vinegar, sugar, ginger, salt, wasabi, and water in a heavy pot and bring to a boil. Remove from the heat and let the mixture return to room temperature.

makes 2 quarts.