Double Cabbage Tsukemono

Directions

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.