• 1 lb ground Pork
• 1 Carrot, sliced into thin strips
• ½ Purple Daikon, sliced into thin stips
• 6 Small Cabbage Leaves
• 2 Scallions, sliced
• 1 Tbsp minced or finely grated Ginger
• 1 clove Garlic, minced
• 2 Tbsp Cooking Oil
• 2 Tbsp Soy Sauce or Coconut Aminos
• 1/4 cup White Vinegar
• 1/4 cup Rice Vinegar
• 1/2 cup Water
• 1 tsp Sugar / Coconut Sugar
• ½ tsp Salt

For a quick pickle, combine the vinegars, water, coconut sugar and ½ tsp salt in a bowl. Add the the carrots and daikon to the brine and let marinate.

Heat oil in large heavy skillet over high heat until shimmering, but not smoking. Add pork, most of the scallion, ginger and garlic. Reduce heat to medium-high and cook, stirring often and breaking up meat until it is just cooked through and no longer pink, 7-10 minutes. Remove from heat and stir in soy sauce/coconut aminos.

Add a couple spoonfuls of the mixture to each cabbage leaf cup and top with the carrot, daikon and more sliced scallions.