We're a couple who always seem to have leftover Chinese cabbage from making hot pots.
I made this unique tsukemono (pickled dish) because the I wanted to use up the Chinese cabbage.
I also posted a cucumber version at.

Adding 1/2 teaspoon of kombu tea will produce a light flavor, while 1 teaspoon will give a robust flavor.
Eat as is or strengthen the taste with soy sauce.
Be sure to squeeze out the water after salting the cabbage. Recipe by Poron526