3tablespoonscoarse sea saltless if using finer salt
4tablespoonsgochugaruKorean red chili pepper flakes
3tablespoons shitake water / konbu water
1 tables spoon soy sauce
1tablespooncorn syrupor Korean rice syrup
1tablespoonmaesil cheong매실청 (Korean plum syrup) - or a bit more corn syrup
1teaspoonfinely grated ginger
2 tablespoons of water
Separate the cabbage leaves. Cut each leaf lengthwise, and then cut crosswise once or twice into long bite sizes. Rinse in water and drain.
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.
Combine all the seasoning ingredients in a small bowl, and mix well with 2 tablespoons of water.
After 2 hours Rinse the cabbage twice and drain well.
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.