Hakusai No Sokuseki Zuke (“Quickie” Pickled Won Bok)

Mrs. Roy Yokoyama

• 1/2 Chinese cabbage (Won Bok)
• 1 package kiri konbu
• 1 chili pepper (discard seeds)
• 1 stalk green onion
• 2 teaspoons salt
• 2 tablespoons vinegar
• 1 tablespoon shoyu
• Dash of gourmet powder

Tear off cabbage leaves. Wash and cut into 1″ lengths.

Take a handful of kiri konbu; wash and swish it around in boiling water. Drain.

Cut green onion in 1/2-inch lengths.

Put cabbage and konbu in a bowl. Sprinkle salt and press slightly. Add chili pepper cut in fine strips. Add the other ingredients and mix well.

Place omoshi (weight). It will be ready to eat in 4-5 hours.