Quick-Pickled Cabbage

Steps

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1. 1
   Remove the core from the cabbage and roughly chop it. Peel the carrot, cut it in half, then julienne. Trim the ends of the cucumber, gently rub the cut ends together to remove bitterness, then slice thinly. Place all vegetables in a plastic bag.
   ▶ ≈1:24
2. 2
   Add salt to the bag and shake gently to coat the vegetables evenly. Gently knead the vegetables, squeeze out the air, and seal. Let sit for 10 minutes to release moisture.
   ▶ ≈3:47
3. 3
   Open the bag and squeeze out the excess liquid from the vegetables, draining them into a dish. Pat dry with paper towels and wipe the inside of the bag, then return the vegetables to the bag.
   ▶ ≈4:12
4. 4
   Add salted kelp, soy sauce, sugar, and vinegar to the bag. Seal and shake gently to mix well. Knead lightly, squeeze out air, and seal again. Let marinate for 15 minutes to allow flavors to develop.
   ▶ ≈4:50
5. 5
   Open the bag and drizzle with sesame oil and toasted sesame seeds. Mix well and serve. It can be eaten immediately or stored in the refrigerator for 2–3 days.
   ▶ ≈5:25