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Mustard Cabbage Tsukemono

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Description Edit

Japanese cabbage pickles.

Ingredients Edit

Directions Edit

  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.

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