Baechu Geotjeori (Fresh Kimchi)

Step 1

Separate the cabbage leaves. Cut each leaf lengthwise, and then cut crosswise once or twice into long bite sizes. Rinse in water and drain.

Step 2

Place a layer of cabbage in a large bowl and sprinkle with a tablespoon of salt. Repeat with the remaining cabbage and salt. Toss well to coat evenly. Leave it for 40 to 60 minutes until softened, tossing once halfway through.

Step 3

Roughly chop the scallions. Cut the optional minari and buchu into about 2-inch lengths. Combine all the seasoning ingredients in a small bowl, and mix well with 2 tablespoons of water.

Step 4

Rinse the cabbage twice and drain well.

Step 5

Add the seasoning mix to the cabbage. Using a kitchen glove, toss everything by hand until the cabbage pieces are well coated with the seasoning. Add the scallion, minari, and buchu. Add a little salt or more fish sauce to taste.