Japanese Pickled Cabbage

1. Gather all the ingredients.
2. Discard the core of ½ head green cabbage. Cut the cabbage into 1- to 2-inch (2.5- x 5-cm) pieces.
3. Cut ½ Japanese or Persian cucumber in half and peel. Cut in half lengthwise then into thin slices diagonally.
4. Remove and discard the seeds from 1 dried red chili pepper. (You can save the seeds to add in if you prefer a spicy taste.) Avoid touching the seeds with your bare hands/fingers. Cut the chili into rounds.
5. Toast 1 piece kombu (dried kelp) over an open flame to make the kombu tender. Then, cut it into thin strips (I used kitchen shears).

To Brine

1. Put the cabbage, cucumber, chili pepper, and kombu in an airtight plastic bag and add 2 tsp Diamond Crystal kosher salt.
2. Rub together the ingredients from outside the bag until the cabbage softens. Remove the air and seal the plastic bag tightly.
3. Place the bag under a heavy object. Place it in the refrigerator or a cool spot and let it pickle for 2–3 hours.
4. Once the cabbage is pickled, take it out from the brine and squeeze out the excess liquid with your hands.

To Serve

1. Transfer to a bowl or plate. Sprinkle with toasted white sesame seeds and drizzle with a little bit of soy sauce.

To Store

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