Nic Bertrand:
salting the cabbage one leaf at a time
Nic Bertrand:
Chinese cabbage after a good old soak in salt and water overnight
Nic Bertrand:
Spicy mixture
Nic Bertrand:
White radish - Daikon
Nic Bertrand:
Mylene crushing garlic
Nic Bertrand:
Some of the ingredients
Nic Bertrand:
Mylene getting the cabbage ready