Tried to mirror my local Japanese restaurant’s tsukemono (turned out lowcal and filling) w/recipe

Recipe:

~Ingredients~
– half a small cabbage(~300g)

– ~1/4tsp salt (or to personal liking)

– ~2tsp or 4 small splashes of rice vinegar(plain rice vinegar, not mirin)

– ~2tsp Toasted Sesame Seeds (black or white)

– Crumbled Seaweed/ Furikakae Seasoning(optional)

~Procedure~

1. Shred lettuce or cut thin

2. In a medium/large bowl mix/massage in salt using your hands

3. Add in other ingredients and toss with a fork

4. (Optional)Let sit in fridge for 1 to 24hours for salt to soften cabbage further, makes cabbage more limp but still some crunch

5. Enjoy by itself or as banchan/side dish/zakuski