Tsukemono

• 3 Mustard cabbage
• 1 head cabbage
• 1/4 cup Hawaiian salt

Cut vegetables in 1/4″ strips. Salt and leave for 2 hours. Mix once at least. Rinse and drain cabbage. Squeeze tightly.

Sauce:

• 1/3 cup shoyu
• 1/4 cup vinegar
• 2 T sugar

Cook sauce mixture until sugar is dissolved. When cooled, combine with vegetables. Refrigerate.