Japanese quick pickles with cucumber and cabbage (Asazuke)

1. Wash the cucumber, halve lengthways and slice into 5 mm half-moons; tear or cut the cabbage into 2-3 cm pieces.

2. Cut the kombu into thin strips with scissors.

3. Put the vegetables into a strong resealable bag and add the salt, kombu strips and chilli flakes.

4. Seal the bag and massage it thoroughly from the outside for 1-2 minutes so the salt is rubbed into the vegetables everywhere.

5. Press out the air, lay the bag on a flat dish, weigh it down with something light (e.g. a water bottle) and chill for at least 1 hour or even overnight.

6. Before serving, squeeze the vegetables out of the liquid they've released and serve in a small bowl alongside rice.

Tip: Asazuke means "light pickle": there's no vinegar, just salt and kombu, so it stays fresh and crunchy. It keeps for 2-3 days in the fridge; you can add a few strips of ginger or lemon zest too.