Tsukemono (Base for Preserving Vegetables)

Mrs. Moto Okawa

• 2 cups sugar
• 6 cups boiling water
• ½ cup Hawaiian salt (more if desired)
• 2 to 3 lbs. makina or any other cabbage

Place sugar, salt and water in jar and stir until dissolved.
Cut makina vertically into quarters or halves and soak in above cooled liquid base for one day. Take out and keep in refrigerator until ready to use. Liquid base can be used several times.