1: Dice the cabbage and transfer it to a bowl.
2: Add salt to it, mix well and leave it aside.
3: Soak kashmiri red chillies in hot water.
4: Peel and chop ginger and garlic.
5: Transfer the chillies, vinegar, garlic, and ginger to a blender and blend to a fine paste.
6: Transfer the cabbage into a muslin/thin cloth, fold it into a bundle and squeeze out the water.
7: Add the cabbage to a bowl.
8: Add the chilli paste and spring onions.
9: Season with salt if necessary.
10: Add sugar and mix well till all ingredients combine evenly.
11: Transfer it to a container and garnish with toasted sesame seeds.
12: Consume immediately or let it ferment overnight in a cool and dry place.
13: Refrigerate for up to 4 days.
