Easy Kim Chee   

       4 small Japanese cucumbers or
           1 small head cabbage 
       3 tablespoons Japanese rice vinegar
       1/4 cup sugar
       2 teaspoons Hawaiian salt (rock salt)
       1/4 cup liquid kim chee base (Korean hot, spicy sauce)



       Cut vegetable into chunks; place in a large bowl. Add remaining ingredients and mix well. Pack tightly in jars. Cover and let stand 1 hour before serving.
       Refrigerate remaining kim chee. Makes about 1 quart.