Lightly pickled cabbage and cucumber with perilla leaves | Recipe transcription from Kuma no Genkai Shokudo

Add vinegar and water to a bowl.
Cut the cabbage into slices and discard the core.
Cut the cabbage into bite-sized pieces, about 4-5cm in size.
Place the cabbage in a bowl and cover with the vinegar water.
Cover with plastic wrap and let sit for 15 minutes.
Drain the cabbage.
Remove the stem from the cabbage, cut it diagonally and place in a bag.
Remove the stems from the perilla leaves, roll them into strips and place in a bowl.
Place the cabbage in a bag and add salt.
Close the bag and shake.
Squeeze the air out of the bag.

Let 1 sit in the refrigerator for 1 hour.
Rub the whole bag together.
Squeeze out the air and let sit overnight.

Place 2 on a plate and it's done.