Double Cabbage Tsukemono - cooking recipe

Ingredients

mustard cabbage
cabbage
1/4 c. brown sugar
1/4 c. Japanese vinegar
1/3 c. shoyu

Preparation

Chop both kinds of cabbage to about 1 1/2-inch pieces.
Put into a pan and add salt.
Let stand 30 to 60 minutes.
After setting, squeeze the vegetables out.
In a small pot, bring to a boil the brown sugar, vinegar and shoyu.
Cool the sauce a little and pour over the vegetables.