Steps

1. Cut off the core of the Napa Cabbage diagonally and separate the leaves.
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2. Wash the Napa Cabbage thoroughly in a basin of water. (Key Tip!) Be sure to wash meticulously, as dirt can sometimes remain near the core.
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3. Rinse the outer leaves of the Napa Cabbage under running water, drain, and transfer to a tray.
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4. Transfer the lightly drained Napa Cabbage (300g) to a cutting board and cut into 3-4cm segments.
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5. Place the cut Napa Cabbage into a bowl. If there's still remaining water, drain it lightly.
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6. Prepare the kelp. If you want to eat it with the napa cabbage, lightly toast the Kelp (0.5-1% of the vegetable's weight) over direct heat until pliable without burning, then cut it with kitchen shears.
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7. In the bowl with the napa cabbage, add the cut Kelp and Salt (2% of the vegetable's weight), and mix evenly throughout. (Key Tip!) Evenly distributing the salt ensures uniform pickling.
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8. Once the salt is evenly incorporated, place the napa cabbage and kelp into a resealable bag.
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9. Flatten the contents in the bag, remove as much air as possible, and seal.
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10. Place the bag on a tray, and then place another tray on top.
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11. Apply weight. Place a weight of approximately 600g-700g (about twice the weight of the Napa Cabbage: 300g) on top of the tray and refrigerate.
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12. Refrigerate for 3-4 hours or more to allow the salt to meld.
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13. Take out the desired amount of pickled cabbage, lightly squeeze out excess moisture, and arrange on a plate.
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14. Optionally, add Soy Sauce, Sesame Seeds, and Yuzu Juice.
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