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)

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