Sin Choy (Pickled Cabbage) and Harm Choy (Salted Cabbage)

2 lbs. mustard cabbage (Kai Choy)
4 qts. boiled water
1/3 cup vinegar
3 T. sugar
1 handful Hawaiian salt

Cut cabbage into small pieces and place into container for pickling.
Pour boiling water over cabbage.
Add sugar, salt and vinegar.
Cover tightly and cure for 2-3 days or until cabbage turns dark green.
Refrigerate until ready for use.

For Harm Choy (Salted Cabbage) – omit sugar and vinegar.