Tsukemono – Daikon & Mustard Cabbage

• 2 packages Sengiri Daikon — soaked ½ hour
• 3 mustard cabbages — cut and salted

Sauce:

• 1 cup white sugar
• 1 cup shoyu
• ¼ cup vinegar
• few drops of sesame oil
• sesame seeds
• Sprinkle with Kim Chee powder to taste
• monosodium glutamate