yamitsuki cabbage

Step 1: Cut the cabbage. Remove the outer leaves and core. Tear or cut the cabbage into rough 3–5cm pieces. Irregular pieces create more surface area for the seasoning to coat.

Step 2: Season in a bag (or bowl). Place the cabbage in a large zip-lock bag or mixing bowl. Add the salt first and toss gently. Let it sit for 60 seconds — this draws a little moisture from the cabbage and primes it to absorb flavor.

Step 3: Add the aromatics. Add grated garlic, sesame oil, dashi or stock powder, sesame seeds, and black pepper. If using a bag, seal it and massage the seasoning into the cabbage with your hands. If using a bowl, toss with tongs or clean hands.

Step 4: Taste and adjust. Taste a piece. Does it need more sesame oil? More salt? A little acid? Trust your palate. Yamitsuki Cabbage is forgiving — it’s almost impossible to over-season.

Step 5: Serve immediately or chill. Serve right away for maximum crunch, or refrigerate for 15–30 minutes for a slightly more marinated texture. Both versions are excellent.