Japanese Pickled Cabbage

Step 1

Gather all the ingredients.

Step 2

Discard the cabbage core and cut cabbage into 1-2” (2.5 x 5 cm) pieces.

Step 3

Cut cucumber in in half and peel. Then cut in half lengthwise and into thin slices diagonally.

Step 4

Remove seeds from the red chili (if you prefer less spicy) and cut into rounds. When handling the seeds, avoid touching with your bare hands/fingers.

Step 5

Toast kombu over open flame so that the kombu will become tender and easier to cut into thin strips.

Step 6

Put all the ingredients in the airtight plastic bag and add 1 ¼ tsp kosher salt.

Step 7

Rub with hands until the cabbage softens. Remove the air and close the plastic bag tightly.

Step 8

Place the bag under the heavy object and let it pickled in a cool place or in the fridge for 2-3 hours.

Step 9

Once the cabbage is pickled, take it out and squeeze the excess liquid out.

Step 10

Sprinkle white sesame seeds and drizzle a little bit of soy sauce.

Step 11

You can keep the leftovers in an airtight container and store in the refrigerator for up to 2-3 days.