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Easy Cabbage Koko (Pickled Cabbage): Submitted by: Elaine Fukui | Date Added: 10 Aug 2021
Listed in: Pickles

One Head Cabbage
3/4 cup white sugar
1/4 cup vinegar (Japanese or White)
2 tablespoon Hawaiian Salt

Recommended Instructions

1. Cut cabbage in 1 to 1 1/2 inch cubes.

2. Put cut cabbage in gallon ziplock bag.

3. Mix sugar, vinegar and salt then pour over cabbage.

4. Zip bag.

5. Throughout the day, occasionally lomi lomi (squeeze) cabbage.

6. Pickled cabbage will be ready to eat at the end of the day.

7. Refrigerate uneaten pickled cabbage.

Note: This recipe was shared by Uncle Steve Tanoue (via Aunty Yuki). This recipe was also shared by Shimomi Araujo, long-time FCE member and friend.

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Kakuma Namasu Yatsumi Zuke (Pickled Cabbages) Pickled Garlic Easy Cabbage Koko (Pickled Cabbage) Korean Ogo (Seaweed)

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