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Vinegared Lettuce

filipino, offal, pickles, grains, relishes

1 lettuce leaves or
1 bok choy
1 malt vinegar
1 gingerroot; peeled & diced
1 garlic cloves
1 hot peppers: habaneros or thai bird; peppers
1 sea salt
1 black peppercorns

Pack a quart jar with lettuce. Add enough vinegar to moisten. Add spices. After putting on the lid, shake to ensure all the lettuce is dampened with vinegar. After an hour or two the lettuce will start to wilt and compact. Add more lettuce in small batches until the jar remains full. The vinegar will extract moisture from the lettuce and should be sufficient to cover the greens. Otherwise add more vinegar. Let stand at least 3 days for the spices to infuse the vinegar and the lettuce. Shake the jar daily. Method by Wendy Carlos as dictated to Jim Weller

Yield: 1 batch

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