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In a large bowl, combine the chopped cabbage with the salt, massaging it in to help break up the chunks. Let it sit for 5 to 10 minutes to soften.
While the cabbage is resting, heat a frying pan over medium heat for about 2 minutes. Add the sesame seeds and toast them, stirring constantly with chopsticks or a spoon, until they become fragrant, which should take about 2 to 3 minutes.
After the cabbage has softened, drain any excess liquid. Taste it to check the saltiness; if it's too salty, rinse it, drain again, and pat dry.
Add the grated garlic, sesame oil, vegetable stock paste or bouillon powder, and toasted sesame seeds to the cabbage. Use your hands to mix everything thoroughly until the cabbage is well coated and the garlic is evenly distributed.
Let the mixture sit in the refrigerator for 15 minutes to 1 hour to allow the flavors to meld together.
For the best crispness, serve the cabbage cold from the fridge. It can be stored in an airtight container in the refrigerator for 5 to 7 days.