Take the core out of the cabbage, and cut into 1 cm pieces.
Add plenty of ponzu sauce to the cut-up cabbage. The more, the tastier.
Leave the ponzu sauce drenched cabbage as-is - don't mix or touch it. Cover with plastic wrap and leave to marinate in the refrigerator for a day.
Mix it up just before eating.
Story Behind this Recipe
An elderly gentleman, who is one of my drinking buddies eats this cabbage dish every day without fail.
1. Cut the cabbage into 1 cm pieces. 2. Use plenty of ponzu sauce. 3. Don't mix it after adding the ponzu sauce. 4. Cover with plastic wrap and let it rest for a day. (Don't sneak a taste.) 5. Mix and enjoy.