Chinese Cabbage

• ¼ Chinese cabbage
• 4 cm (1½ in) kombu seaweed
• 2–3

Cut the cabbage crossways into 3, then lengthways into 4 cm (1½ in) pieces. Cut the kombu into 2 cm (¾ in) squares. Peel and slice the ginger very thinly. Cut the zest of the lemon into very thin strips and squeeze its juice. Place everything in a zip-lock bag and eliminate any air. Seal the bag and massage it from the outside. Leave in the refrigerator for at least 2 hours before serving. The