Cut the cabbage into bite-sized pieces and julienne the ginger.

Mix the vinegar, sugar, and dashi powder. Microwave for 20 seconds, then stir until fully dissolved.

Sprinkle salt over the cabbage and massage until softened and slightly reduced in volume.

Julienne the carrot with a peeler and add it along with the ginger and sliced chili peppers.

Pour in the marinade and massage to combine.

Refrigerate for at least 20 minutes before serving. For deeper flavor, let it pickle overnight.