Begin by prepping the vegetables for your Asazuke. Cut the napa cabbage into 2-inch pieces. Julienne the carrots and finely chop the scallions. Mince the ginger.

In a large zip-top bag, combine the napa cabbage, carrots, scallions, minced ginger, and salt. Add the dried chili peppers and konbu strips. Mix well.

Seal the zip-top bag, removing as much air as possible. Place it on a tray to catch drips, and weigh it down with a smaller tray or heavy objects.

Allow the bag to rest at room temperature for about 2 to 4 hours, or refrigerate overnight for deeper flavors.

After pickling, drain excess brine and transfer the pickles into an airtight container. Enjoy fresh within 2-3 days.