2
Line a plastic or wooden pickling tub with a large pickling-grade plastic bag. Pack one layer of the slightly dried Chinese cabbage, cut side down, on the bottom of the pickling container, rubbing each one with salt before you set it in the tub. Sprinkle the layer of cabbage with some of the sliced garlic, chile peppers, and yuzu zest. Continue until all the cabbage quarters have been rubbed with salt and packed in the pickling tub. Don't forget to throw in some garlic, chile peppers, and yuzu peel before you start each new layer. Make sure the cabbage is snugly packed and flatten the excess portion of the plastic bag across the surface of the cabbage, pressing out the air to create a seal. Set the pickle tub's drop lid on top (or find a suitable substitute), weight with a rock or other heavy object (about the equivalent weight of the cabbage), and cover. Let sit outside in a cold shady spot, out of direct sunlight, for a couple of weeks. (Check after a few days to make sure enough brine has been exuded to cover the cabbage. If not, sprinkle in a little more salt.) If mold forms, lift it off the pickles gently and wipe any mold spots on the plastic bag or wooden tub with a neutral alcohol such as shochu or vodka.
