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

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.

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.