Cauliflower Pickle (Japanese Tsukemono)

• 1 medium cauliflower
• 1 small carrot
• 1 small green pepper
• 1 small daikon
• 1 piece ginger
• 1 clove garlic
• ½ cup water
• 1½ tbsp. salt
• ½ cup sugar
• ½ cup vinegar
• ½ cup wine or sake
• ½ tsp. monosodium glutamate
• ¼ tsp. salt

Separate flowers of cauliflower and slice. Peel carrot and daikon and slice thin. Cut green pepper in half and slice lengthwise. Peel ginger and garlic and cut in thin strips. Place vegetables in large pan, add water and salt. Press down with weight* and let stand 24 hours. Squeeze out excess water (do not rinse) and place in bowl. Combine sugar, wine, monosodium glutamate and salt in a pan and heat until sugar is dissolved. Cool.

Pour cooled solution over vegetables and let stand 3 hours. Store in jars and keep in refrigerator.

* 1 gallon jug with water makes a handy weight.