I found a cute little brown-glazed crock at my local Asian grocery. It contained "preserved cabbage".
I was expecting something like a Chinese take on sauerkraut or kim chee. Something that would be good on top of rice. Instead I found salt and more salt with some shredded cabbbage embalmed in it. It was inedible. Maybe it would be good for killing slugs, but I can't think of anything else to do with it.
OK, Asian cooks, what do you do with this?
I'm going to use that nice little pot for flowers or on my desk to hold small objects.