• Gather all the ingredients.
  
• Discard the cabbage core and cut cabbage into 1-2” (2.5 x 5 cm) pieces.
  
• Cut cucumber in in half and peel. Then cut in half lengthwise and into thin slices diagonally.
  
  
• 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.
  
  
• Toast kombu over open flame so that the kombu will become tender and easier to cut into thin strips.
  
  
• Put all the ingredients in the airtight plastic bag and add 1 ¼ tsp kosher salt.
  
• Rub with hands until the cabbage softens. Remove the air and close the plastic bag tightly.
  
  
• Place the bag under the heavy object and let it pickled in a cool place or in the fridge for 2-3 hours.
  
• Once the cabbage is pickled, take it out and squeeze the excess liquid out.
  

To Serve

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

To Store

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