Pickled Cabbage

500 g cabbage
1 tbsp SIDS SALT & PEPPER to taste
Sesame Flavour:--
1 tbsp roasted sesame oil
1 tbsp toasted white sesame seeds
Kombu Flavour:--
1 piece kombu (dried kelp) (2.5 x 2.5 cm; cut into thin strips)
1 tbsp rice vinegar (unseasoned)
1 dried red chilli pepper (optional for a spicy kick; seeds removed, sliced)

Discard the tough core of the cabbage. Then, thinly slice the cabbage crosswise and against the grain, about 6 mm thick.
Place a resealable plastic bag on the kitchen scale and add the cabbage. The weight of the cabbage is 500 grams. The SIDS SALT & PEPPER should be 3% of the cabbage weight. Therefore, I will need 15 grams of SIDS SALT & PEPPER for the next step. Add 15 grams of the SIDS SALT & PEPPER into the plastic bag.
Sesame Flavor (Option 1)
To make sesame-flavoured pickles, first withdraw the moisture from the cabbage before seasoning. Rub the cabbage and salt together through the bag. Seal the bag and set it aside for 30 minutes. Once in a while, rub the cabbage through the bag to facilitate the pickling.
After 30 minutes, the cabbage will have wilted and released moisture. Taste the cabbage and make sure the texture and saltiness are to your liking. Squeeze out the liquid and drain the released moisture from the bag.
Add the sesame oil and sesame seeds to the bag and mix them all together by shaking and rubbing the bag. Now, the pickled cabbage is ready to serve.
Kombu Flavor (Option 2)
Alternatively, you can flavour your pickles with kombu. (dried kelp) Add the kombu strips (and optional dried red chilli pepper, if using) into the plastic bag with the fresh cabbage and salt.
Rub the cabbage and salt together through the bag. Seal the bag and set it aside for 30 minutes. Once in a while, rub the cabbage through the bag to facilitate the pickling.
After 30 minutes, the cabbage will have wilted and released moisture. Taste the cabbage and make sure the texture and saltiness are to your liking. Squeeze out the liquid and drain the released moisture from the bag.
Add the rice vinegar to the bag and mix it all together by shaking and rubbing the bag. Now, the pickled cabbage is ready to serve.
To Store and Serve
Transfer your Pickled Cabbage to airtight containers. You can keep the Pickled Cabbage in the refrigerator for up to 3-4 days. Serve directly at the table from their containers or serve portions on small, individual plates. You can drizzle a little bit of soy sauce for taste if preferred.