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About 2 cups
Melissa’s Corporate Chefs
Combine lo bok with salt. Toss every few minutes for about 20 minutes.
Bring vinegar to a boil and add pinch of salt, garlic and sugar. Simmer until sugar is dissolved.
Rinse lo bok and pat dry, place in sterilized jars and pour vinegar mixture over leaving about ½ inch, and seal.
Allow jars to cool and then refrigerate for 3-5 days.