Ingredients

   
300g green cabbage, cut into 2.5–5cm pieces
50g Japanese or Persian cucumber, halved and thinly sliced diagonally
1 dried red chili pepper, seeds removed, cut into rounds
1 piece kombu (2.5 x 7.5cm), toasted and cut into thin strips
6g Diamond Crystal kosher salt (2% of vegetable weight)
  Toasted white sesame seeds (optional, for serving)
  Soy sauce (optional, for serving)

Steps

  1. Cut cabbage into rectangular pieces. Halve cucumber lengthwise, then slice thinly on the diagonal. Cut chili into rounds, discard seeds.

  2. Toast kombu over an open flame to tenderize, then cut into thin strips.

  3. Weigh the vegetables. Place vegetables, chili, and kombu strips in a resealable plastic bag. Add salt (2% of vegetable weight) and rub to distribute.

  4. Remove air and seal tightly. Place a heavy object on top and refrigerate for 2–3 hours.

  5. Remove pickles from brine and squeeze out excess liquid.

  6. Serve as-is, or with sesame seeds and a drizzle of soy sauce.

Notes

  • General rule: use 2% of the vegetable weight in salt.
  • Keeps in an airtight container in the fridge for 2–3 days.
  • Works with napa cabbage, cucumbers, eggplant, daikon, turnips, carrots, or ginger.