Easy Koko
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)