1 medium head cabbage
1 medium head mustard cabbage
1/4 cup Hawaiian salt
2 T roasted sesame seed
Ajinomoto (or not)

Sauce:      1/3 cup soy sauce
1/4 cup rice vinegar
1/4 cup brown sugar
chili pepper to taste

Chop vegetables to 1/2” size.  Put in large container, sprinkle salt and mix well.  Leave for 30 minutes.  Squeeze out excess water, add roasted (in pan) sesame seeds and ajinomoto (or not).

Boil sauce.  Pour hot sauce over vegetables, mix well.  Let sit for 3-4 hours, then refrigerate.  Enjoy with rice.  My favorite meal is ochazuke rice, fried Portuguese sausage dipped in soy sauce and catsup, and yatsume zuke…