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Yatsumi Zuke (Pickled Cabbages): Submitted by: Elaine Fukui | Date Added: 12 Sep 2015
Listed in: Pickles

1 medium head cabbage
3 medium size mustard cabbage
4 tablespoons Hawaiian salt
2 tablespoon sesame seed

1/2 cup shoyu
1/4 cup Japanese vinegar
1 cup brown sugar

Recommended Instructions

Chop head cabbage and mustard cabbage into 1/2" size. Put into large container and sprinkle Hawaiian salt. Mix well and leave for at least an hour (okay to leave overnight). Squeeze vegetables and drain water. Put into large container; add sesame seeds and mix well.

Bring sauce to boil; pour hot sauce over vegetables. Leave at room temperature for 3 to 4 hours.

Put into jars and refrigerate.

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