Sanbaizu Tsukemono Cabbage and Carrots

This is more of a vinegar pickle than a salt pickle. It adds the vinegar, mirin, sugar making it a "sanbaizu" flavored dish. It is really a sanbaizu tsukemono strictly speaking. Some sanbaizu recipes would substitute the Hon Dashi with shoyu or soy sauce. Sanbaizu gets its name from an old way of measuring. Ippai, nihai, sanbai means one bowl, two bowls, three bowls – hai (or pai/bai) is the specific Japanese counter suffix for bowls. When measuring out liquid ingredients for sumono, people would traditionally use very small sake cups, so sanbaizu was originally a vinegar sauce made up of one small sake bowl of each of the typical sumono ingredients: vinegar, mirin and soy sauce. Over time the recipe ingredients and ratio changed a little, but the name stayed the same. There is also a traditional nihaizu consisting of equal parts of vinegar and soy sauce.

1 head of napa cabbage
2 small carrots
1 tbsp. salt
1/4 cup white or rice vinegar
1/4 cup mirin
2 tbsp. sugar
1 tbsp. pickled ginger, shredded
1/4  tsp. Hon Dashi granules
1/2  tsp. black sesame seeds

Rinse and chop the cabbage into half inch to one inch strips.
Use a vegetables shredder to cut the carrots into about three inch match sticks.
Put the vegetables in a bowl and sprinkle them with the salt. Toss to distribute the salt over the vegetables.Put the vegetables in your pickling container and let them sit for at least one hour.
For ichiyazuke, let the brined vegetables sit under pressure for 24 hours.
Put the vegetables in a bowl and rinse them well in cool water to remove most of the salt. Squeeze as much liquid out of the vegetables as you can.

Put the vinegar, mirin, and sugar into a small pot and bring it just to a low boil to dissolve the sugar.
Remove the pot for the heat and stir in the ginger and Hon Dashi.
Put the salted vegetables in your pickling container and add the dressing. Use the press to submerge the vegetables completely and let them sit for at least one hour.
If you are going to marinate the vegetables overnight you may refrigerate the container, but you want the finished pickles to be at room temperature when served.
Transfer the pickles to a serving bowl and garnish with the black sesame seeds.