Lemon-Pickled Cabbage

This is a delightfully crisp and fresh-scented pickle with just a hint of fire. It’s best when made from slightly wilted cabbage past its prime salad-making days–the perfect way to finish off the “other half” of a large head of Chinese cabbage. This pickle is particularly well suited to serving with braised, simmered, or stewed foods. My sister-in-law, Yohko Yokoi, who first showed me how to make this pickle, serves it with barbecued meats.