Instant Tsukemono (Pickles) - Chinese Cabbage Tossed in Garlic-Infused Kombu Tea

• 1/4 cut Chinese cabbage
• 1/2 tsp to 1 teaspoon Kombu tea
• 1 tsp Garlic (grated)
• 1 tsp * Usukuchi soy sauce
• 1 Ichimi spice
• 1 tsp Salt (for pickling the cabbage)

1. Cut the Chinese cabbage into 1 cm widths.
2. Salt and let sit for 5 minutes before squeezing out the water, making sure to remove all of it.
3. Put the Chinese cabbage in a bowl with the * ingredients and mix well.
4. It's done!

garlic, usukuchi soy sauce, ichimi spice, salt

Taken from cookpad.com/us/recipes/171081-instant-tsukemono-pickles-chinese-cabbage-tossed-in-garlic-infused-kombu-tea (may not work)