Tsukemono(Japanese Pickle) - cooking recipe

Ingredients

1 large Chinese cabbage
2 c. water
1/4 c. salt
1/3 c. sugar
1/4 c. Japanese vinegar

Preparation

Boil the water, salt, sugar and vinegar.
Cut cabbage in 1/8-inch pieces.
Pour boiled vinegar on cabbage. Cover with foil. Ready in 2 days.