My mama teaching me how to make Japanese pickles (つけもの) 

First, cut Napa cabbage (or any other veggies u want to pickle) into lengthwise pieces. Put salt, chili peppers, and kombu (kelp) between the leaves. Then seal it tightly in a ziplock bag, no air pockets. Let it sit for at least 1 day. That’s it! Fermented, extremely healthy, delicious, and takes under 5 minutes!

Urbanist thinking about open places, open access, and open web. She/her.
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Wow that’s so cool your mama’s teaching you to make pickles, it sounds super easy and tasty can’t wait to try it myself