cabbage or won bok, cut small
carrots (shredded, optional)
daikon (cut into thin half moons, optional)
cucumber (cut into thin half moons, optional)
eggplant (cut into thin half moons, optional)
1/4 c rock salt
1/2 c sugar
1/4 c vinegar
2 c water
grated ginger (optional)
Place cabbage in a pickle pot. Mix remaining ingredients and pour over cabbage. Screw pickle pot down and leave for 2 days. Drain well.
If using vegetable scraps (about 1/8 cabbage):
1 tbsp rock salt
2 tsp sugar
1 tbsp rice vinegar
1 tbsp water
grated ginger(optional)