Place the cabbage into a large bowl and scatter over the salt. Massage the salt into the cabbage, breaking up the chunks as you squeeze. Leave to soften for 5 to 10 minutes.

This is an optional step but I do it to re-energize the aromas of the already toasted sesame seeds. Heat a frying pan / skillet on medium heat for 2 minutes. Add the sesame seeds and toast, moving it around constantly with wooden chopsticks or spoon, until fragrant, 2 to 3 minutes.

Drain off any liquid from the cabbage. Taste it and if it tastes like a good salt level for you, move onto the next step. If it tastes too salty, rinse it, allow to drain and pat dry. How salty it is will depend on what type of salt you use. I used fine sea salt.

To the cabbage, add the garlic, sesame oil, vegetable stock paste or bouillon powder, sesame seeds and toss very well to combine - your hands will be the most effective tool here - until the cabbage is completely coated and the garlic is evenly distributed.

Allow to sit in the refrigerator for 15 minutes to 1 hour to allow the flavors to meld. Serve cold from the fridge for optimal crispness.

Keeps in the fridge, in an airtight container, for 5 to 7 days.