Salt-pickled cabbage, a great small side dish for any meal
Cut cabbage into 2" squares.
Put cabbage, salt, and Kombu in a freezer bag and let sit about 10 minutes.
When the Kombu gets soft, take it out, cut thinly, and put back in the bag. Rub the ingredients together well and leave for 2-3 hours at room temperature.
Squeeze out any water and serve.