Ingredients:
2 lb. won bok (Chinese cabbage)
1/4 c. rock salt
4 c. water
SEASONING:
2 tsp. red pepper, minced
3/4 tsp. garlic, minced
1/2 tsp. ginger root, minced
1/2 tsp. paprika
1 tbsp. sugar
Directions:
1. Wash cabbage and cut into 1 1/2-inch lengths. Dissolve rock salt in water. Soak cabbage in water 3 or 4 hours. Rinse and drain.
2. Combine red pepper, garlic, ginger, paprika, and sugar and add to cabbage, mixing thoroughly. Pack into 1-quart jar. Cover loosely and let stand at room temperature 2 days. Chill in refrigerator before serving. Makes 1 quart.
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