Mustard Cabbage Tsukemono

Mustard Cabbage Tsukemono

Slice mustard cabbage. Soak 20 minutes with 1/4 cup Hawaiian Salt (kosher salt or rock salt is a good sub) and some water.

Combine: 1/3 cup vinegar 1/3 cup soy sauce 1 tsp sugar 1/2 tsp salt 1/4 tsp ajinomoto (MSG)

Heat mixture. Squeeze cabbage dry. While still hot, pour mixture over cabbage and soak. Soaking time depends on your taste. Store in the refrigerator.

Contributed by:

 * Catsrecipes Y-Group