Cabbage Tsukemono
1 head of cabbage
2 c. water
1/4 c. salt
1/4 c. vinegar
1/4 c. sugar
1 chili pepper (optional)

Cut cabbage into pieces and place in a large pan. Boil water, salt, vinegar and sugar. Cool syrup and pour over the cabbage. Add chili pepper. Place a plate over cabbage and weigh it down with a gallon sized bottle filled full with water. Ready to eat in 2 days.