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Cut cabbage in half, remove core and discard. Cut cabbage into 1" cubes and thoroughly wash and dry using a salad spinner
In a mortar and pestle grind the toasted sesame seeds, leaving some seeds ungrounded for variety of texture
Crush garlic using a garlic press or finely mincing or grating. Add garlic to small bowl with sesame oil
Add cabbage to a large container with a lid. Add salt and chicken or mushroom bouillon and hand massage into cabbage or close lid and shake aggressively to evenly distribute the seasonings
Add garlic and sesame oil. Top with sesame seeds. Close lid and shake aggressively to evenly distribute the added seasonings
Serve immediately and enjoy. Optional: garnish with additional sesame seeds
Transfer any leftovers into an airtight container and store in fridge for up to 2-3 days