Yamitsuki Cabbage

1. Gather all the ingredients. As the name suggests, this recipe makes 2–4 servings—or just 2 if someone gets addicted!

To Prepare the Ingredients

1. Using a mortar and pestle, grind 2 Tbsp toasted white sesame seeds. I like to leave some seeds unground for texture.
2. Cut the core from ½ head green cabbage with a knife. Then, slice or hand-tear the leaves into squares about 1–1½ inches.
3. Tightly pack the chopped or torn cabbage pieces into a 1-cup measuring cup and measure 4 packed cups or 320 g. Rinse the cabbage and drain well. Tip: Do not leave water on the washed cabbage, or it will dilute the seasoning. I use a salad spinner to dry it.
4. I place the pieces in a large stainless steel prep tray from JOC Goods that perfectly fits 4 cups (320 g) of chopped or torn cabbage. You could also use a plastic bag or large bowl.

Add the Seasonings

1. Sprinkle ½ tsp Diamond Crystal kosher salt and ½ tsp any umami-boosting seasoning of your choice on the cabbage. Here, I use kobucha (powdered kelp tea) as the umami seasoning. Close the lid and shake well to distribute the seasonings.
2. Crush 2 cloves garlic (I use a garlic press). Mix the crushed garlic with 2 Tbsp toasted sesame oil in a small bowl. Then, add the ground sesame seeds, sesame oil, and crushed garlic to the cabbage.
3. Close the lid and shake well until the seasonings are evenly distributed.

To Serve

1. Serve immediately. Optionally, sprinkle with sesame seeds for garnish.

To Store

1. Transfer the leftovers into an airtight container and store for up to 2–3 days in the refrigerator.