Double Cabbage Tsukemono

1. 1

   Chop both kinds of cabbage to about 1 1/2-inch pieces.

2. 2

   Put into a pan and add salt.

3. 3

   Let stand 30 to 60 minutes.

4. 4

   After setting, squeeze the vegetables out.

5. 5

   In a small pot, bring to a boil the brown sugar, vinegar and shoyu.

6. 6

   Cool the sauce a little and pour over the vegetables.

No additional tips available.