Thinly slice cabbage and carrot. Mix them with salt in a bowl, massage, and let sit for 5 minutes. Squeeze out excess water and mix with pickled ginger.

Prepare the squid by removing the innards, cartilage, and cleaning thoroughly. Cut off the tentacles and clean them, removing the beak and suction cups.

Boil the squid for 2 minutes, then cool in water and peel off the skin.

Mix the seasoning ingredients in a microwave-safe container and heat for 20 seconds at 600W. Let cool.

Stuff the squid body with the prepared vegetables and tentacles.

Place the stuffed squid and seasoning mixture into a storage bag, remove air, seal, and refrigerate for half a day.