Steps

1. Cut off the ends of the cucumbers and halve them.
   🕒 00:20
2. Cut the cucumbers in half lengthwise, then slice into 1 to 2cm thick pieces.
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3. Remove the tough core from the cabbage and tear into easily manageable pieces.
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4. Finely chop the tough core of the cabbage, and cut the softer leaves into larger pieces. This is the key! The soft leaves shrink when cooked, so cut them larger to retain texture.
   🕒 01:22
5. In a large bowl, combine the cut cucumbers and cabbage. Add 1 tsp salt and 1 tsp sugar, and knead until the salt and sugar are completely dissolved. This is the key! Sugar also has an osmotic effect; if you only use salt, the saltiness can remain. Combining salt and sugar when kneading results in a milder flavor.
   🕒 02:00
6. Transfer the salted vegetables to a bowl lined with a colander and let them sit for about 15 minutes to drain excess water.
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7. Cut the myoga in half lengthwise. Make about two cuts almost to the center from one side to create even slices, then thinly slice from the end.
   🕒 02:45
8. Wash the mini tomatoes, remove the stems, and pierce them about 10 times all over with a toothpick. This is the key! If the skin is intact, the flavor won't penetrate well; piercing the tomatoes helps the flavor to soak in.
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9. In a heatproof container, add 70g sugar, 40g honey, 1/2 tbsp dashi granules, and half of the 150cc water (about 75cc).
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10. Microwave the container for about 30 seconds. While warm, mix thoroughly with a whisk.
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11. Transfer the mixture to a large bowl. Add the remaining 75cc water, 1 tbsp soy sauce, 150cc apple cider vinegar, and 20g salted kombu, and mix everything together. This is the key! To preserve the apple cider vinegar's aroma, microwave and dissolve the other ingredients before adding the apple cider vinegar.
    🕒 04:49
12. Quickly rinse the salted cabbage and cucumbers under water, then thoroughly pat them dry with paper towels. This is the key! If moisture remains, the flavor will be diluted, so be sure to dry them carefully. Salting makes the flavors penetrate better and prevents the brine from becoming diluted by the vegetables' own moisture.
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13. Place all the vegetables in a shallow dish (or a ziplock bag, container, etc.).
    🕒 06:20
14. Pour all of the prepared pickling brine over the vegetables and gently mix everything together.
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15. Cover with plastic wrap, tuck the wrap inside the container, and press down gently, without crushing the tomatoes, to remove any air. This is the key! By tucking in the plastic wrap and pressing down, the brine doesn't spread evenly, ensuring a consistent flavor.
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16. They are edible after about 3 hours of pickling, but they will be even more delicious if left overnight.
    🕒 07:35