Geotjeori Fresh Kimchi, Made the Way Grandma Has Done for 60 Years

Steps

1. 1

   Remove the cabbage stem and cut the inner cabbage vertically into long strips.

2. 2

   Dissolve 1/3 cup of salt in 300ml of water, sprinkle over the cabbage, and let it brine for 1 hour. Flip once at 30 minutes and again at 50 minutes.

3. 3

   Add dried kelp to 250ml of water and boil for 10 minutes, then remove the kelp.

4. 4

   Mix 1 tablespoon of glutinous rice flour with 3 tablespoons of water, add to the kelp water, stir quickly, count to 10, and turn off the heat. Cool in cold water.

5. 5

   Make the sauce with sand lance fish sauce, salted shrimp, minced garlic, minced ginger, red chili powder, and sugar, then add the fully cooled glutinous rice paste.

6. 6

   Finely chop the white part of the green onions, add to the sauce, and mix.

7. 7

   Rinse the fully brined cabbage twice under running water.

8. 8

   Mix the sauce into the cabbage, add roughly chopped green onion leaves and 3 tablespoons of sesame seeds, and toss to finish.