Pickled Vegetable Sauce (Tsukemono)

Combine and boil:

• 1 1/2 c. sugar
• 1/4 c. vinegar
• 1/3 c. salt
• 1 1/2 c. water

Let the mixture cool. Pour over:

• Head Cabbage, cut in 1/2 inch pieces
• or
• Won Bok, cut into 1 inch pieces
• or
• Turnips, cut into thin slices
• or
• Cucumber, cut in 1/4 inch pieces lengthwise, with 1 piece ginger root, grated, and 1 clove garlic, grated.