• 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

• Using a mortar and pestle, grind 2 Tbsp toasted white sesame seeds. I like to leave some seeds unground for texture.
  
• Cut the core from ½ head green cabbage with a knife. Then, slice or hand-tear the leaves into squares about 1–1½ inches.
  
• 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.
  
• 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

• 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.
  
• 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.
  
• Close the lid and shake well until the seasonings are evenly distributed.
  

To Serve

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

To Store

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