4tsp.sea salt(20g, or 2% salt of vegetable weight)
1tsp. black pepper(5g)
Cut the cabbage and onion into thin slices using a knife or mandolin.
Place sliced vegetables in a bowl and sprinkle with salt, pepper, and cumin.
Massage the mixture to dissolve the salt.
Let it sit for 15 minutes to allow the vegetables to soak.
Transfer small amounts to the jar. Squeeze the cabbage by hand or with the pestle to avoid air bubbles. The liquid produced should submerge the cabbage. If not, add 2% salt brine.
Install the inner lid of the Crazy Korean Cooking bowl and apply pressure to the vegetables. The liquid should come out of the small hole (leave it open). If using another container, add a weight to the vegetables.
Close the outer lid.
Let it sit at room temperature for 3 weeks. Do not disturb until opened.