Hawaii’s Plantation Village has been holding events throughout the year, but one of its biggest is coming up on Saturday: the annual O-Bon Celebration.

The food lineup is enough of a draw, with fare from K’s Bento-Ya, Da Andagi Guy, Kona Ice Shaved Ice Truck, barbecue sticks and assorted musubi.

Some of the biggest draws, however, are homemade favorites made by volunteers, including desserts, snacks, takuwan and tsukemono. For 20 years, these items have been part of the bon dance food sale, and they sell out quickly.

This brings us to today’s recipe, supplied by volunteer Gerry Kane. “Tsukemono,” from the Japanese word “tsukeru” that means to soak or pickle, categorizes pickled vegetables. They are enjoyed with rice and as an accompaniment to a meal.

During plantation times on Maui, Kane’s father owned a vegetable store. She would invite friends from Lahainaluna School on weekends, and cooked dishes from whatever was left over from the store.

“We always had tsukemono,” she said. “Mom used salt and a little sugar and pressed the vegetables with a stone for weight. It was ready for eating in a few hours.”

TSUKEMONO

By Gerry Kane

• 1/4 cup Hawaiian salt
• 1 cup vinegar, Aloha brand preferred
• 1 cup water
• 1 to 2 cups sugar, to taste
• 1 (or 2 small) head cabbage, sliced

In pot, heat salt, vinegar, water and sugar, and boil until salt melts.

Taste sauce and adjust ingredients to taste.

Place cabbage in large pot. Pour hot sauce over cabbage. Let stand about 4 hours, mixing several times with plastic gloves.

Place cabbage into containers and refrigerate. If there is too much liquid, discard some.

Makes about 2 quarts.

Nutritional information unavailable.