Mustard Cabbage Tsukemono

Description
Japanese cabbage pickles.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * mustard cabbage
 * ¼ cup Hawaiian salt (or kosher salt or rock salt)
 * water
 * ⅓ cup vinegar
 * ⅓ cup soy sauce
 * 1 tsp sugar (increased to 1 Tablespoon)
 * ½ tsp salt
 * ¼ tsp ajinomoto (msg)

Directions

 * 1) Slice mustard cabbage.
 * 2) Soak 20 minutes with Hawaiian salt (kosher salt or rock salt is a good sub) and some water.
 * 3) Combine vinegar, soy sauce, sugar, salt and ajinomoto.
 * 4) Heat mixture.
 * 5) Squeeze cabbage dry.
 * 6) While still hot, pour mixture over cabbage and soak.
 * 7) Soaking time depends on your taste.
 * 8) Store in the refrigerator.