Steps

1. Cut the purchased Napa Cabbage (1/4 head) in half to make 1/8 of a head. Make a cut in the core with a knife and open it to both sides for easy separation.
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2. Weigh the Napa Cabbage cut into 1/8 of a head to confirm it is 300g. (Key Tip!) Measuring and knowing the weight allows you to adjust seasoning amounts and prevent the flavor from being inconsistent.
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3. Cut off the core of the Napa Cabbage diagonally.
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4. Peel off the leaves of the cut Napa Cabbage one by one.
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5. Thinly slice the Napa Cabbage along the grain into approximately 5mm wide strips. Cut into lengths about the size of your little finger. (Key Tip!) When eating cabbage raw, slicing along the grain helps prevent excess moisture from being released, keeping it from becoming mushy.
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6. Roughly chop the softer leafy parts of the Napa Cabbage into 1cm wide pieces.
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7. Cut the core of the Napa Cabbage, which contains more moisture, into 5mm wide slices. Aim to cut straight along the grain.
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8. Wash the cut Napa Cabbage, thoroughly rinsing off any dirt, especially near the base.
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9. Thoroughly drain the washed Napa Cabbage using a salad spinner. (Key Tip!) Drain it as much as possible to prevent the flavor from becoming diluted.
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10. Transfer the drained Napa Cabbage to a large bowl.
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11. Drizzle Sesame Oil 1/2 tbsp evenly over the Napa Cabbage in the bowl.
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12. Add another 1/2 tbsp of mild-flavored oil (Rice Bran Oil or Vegetable Oil).
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13. Use a spoon or spatula to mix the oil into the Napa Cabbage without crushing it. (Key Tip!) Mixing the sesame oil and other oil first creates a barrier on the surface of the cabbage, preventing the salt from the salted kelp from directly contacting the cabbage and drawing out too much moisture, which helps to keep the flavor focused.
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14. Once the Napa Cabbage is coated with oil, add Salted Kelp (Shio Kombu) 15g.
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15. Add Ground Sesame Seeds 1 tsp.
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16. Gently mix everything together to ensure the salted kelp is evenly distributed and doesn't clump.
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17. Finally, add Vinegar 1 tsp and mix to combine.
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18. Add a generous amount of Seaweed (Nori). Flavored seaweed is recommended.
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19. Gently mix in the seaweed so it doesn't become soggy. It's ready!
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