Instructions: Sprinkle the cabbage with salt and ginger and allow to stand for 30 minutes. With a dry towel, press the excess moisture from the cabbage (a salad spinner works well here).

Place cabbage in a jar. Mix vinegar, sugar and rau ram, and pour over the cabbage until completely covered. After 1 day, as the cabbage begins to ferment, bubbles will appear. When the liquid in the jar is clear and the bubbles are gone (roughly 3 days later), it is ready to eat.

This recipe yields 4 servings.

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