One Day Cabbage Tsukemono  
Recipe Number: 1051229874
Contributor: Clinton
2 Head Cabbages (Sliced in 6 or 8 Sections)
2 Cups Water
Cup White or Rice Vinegar
4 Tbsp. Sugar (Rounded)
3 Tbsp. Salt
1 tsp. Monosodium Glutamate (MSG)
1 tsp. Crushed Red Chili (Optional)
Cooking Instructions
Place cut up cabbage in large container. Boil remaining ingredients and pour over cabbage. Mix thoroughly, stirring periodically until cool. Drain liquid into a small pot. Reheat and pour over again and mix. Repeat until cabbage is soft. Cool, pack in container, and refrigerate. Will make approximately about a 1/2 gallon of tsukemono. Slice into small strips before seasoning with soy sauce.