Divide the Chinese cabbage vertically in two, then cut horizontally into strips 0.5 cm thick. Do not use the stalk (approx. 2 - 3 cm) at the end. Wash the cabbage and spin dry.
Put in a sufficiently large bowl, pour a good amount of pepper from the mill and not quite as much salt (about 1 teaspoon) over it. Then soy sauce (light is milder, dark is also possible, but then only use a maximum of 4 tablespoons), pour vinegar and oil over it, stir well and let it steep for about 20 minutes.
It has nothing to do with Asian cuisine (at least I`ve never seen it in Asia), but it tastes extremely delicious and exotic.
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