tsukemoto

If you got some extra cabbage, here's a healthy way to keep it around for later:

-Chop up the cabbage and stick it in a bowl
-Squeeze one lemon
-Dice up some scallions and throw it in there too
-Dash 2 tbs of shoyu or tamari with 2 tsps of sea salt

Bash it around to release juices and shove them in a jar to refrigerate. I love tsukemoto a day later while the cabbage is still crunchy, but you can leave it in there for a month and gets a lot softer.

Oh and here are some cute pictures of Kaia.