Begin by preparing your vegetables for the Asazuke. Cut the napa cabbage into 2-inch pieces, julienne the carrot, chop the scallions, and mince the ginger.

In a large zip-top bag, combine the chopped napa cabbage, julienned carrot, chopped scallions, minced ginger, and about 2 teaspoons of salt. Add dried chili peppers and kombu if desired, then gently massage the ingredients.

Seal the zip-top bag, removing as much air as possible. Place the sealed bag inside a shallow tray and weigh it down with another tray or a heavy pot for 30 minutes to an hour.

After compressing, let the vegetable mixture sit at room temperature for 2-3 hours or refrigerate overnight.

When ready, open the bag and drain excess brine. Transfer the Asazuke to an airtight container and enjoy within 2-3 days.