Pat as dry as possible with a towel. Cut into about 1 x 2-inch chunks.
Place chunks loosely in a pickle crock.
In a saucepan combine the rice vinegar, salt, sugar and water. Bring to a boil over high heat, stirring once or twice. Immediately pour boiling liguid over the cabbage in the crock. Tuck in the yuzu citron or lemon rind. Cover immediately with a drop-lid and weight it.