• 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 teaspoons 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.