This is actually an old recipe that I have recently perfected. It doesn't take all that much time to make (if you're at home on a weekend), but you will have to wait for it to pickle. Once done, you will have a ready made source of vegetables that are not only healthy and convenient, but extremely tasty. Make up a batch on the weekend, and in 5 days you'll be able to start spooning a helping of this sweet, salty, spicy, and savoury preserve over rice and put your feet up.
You may need to go to an asian grocery store to get the red pepper chili powder though. DO NOT grind whole chili peppers as a substitute, or you will burn a hole in your mouth trying to eat it. The Korean powder is hot enough, and it turns the cabbage a required reddish colour.
I'm getting hungry just writing this...
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