Baechu Geotjeori (Fresh Kimchi) 배추 겉절이

• 1 small baechu, (napa Chinese cabbage)
• 3 tablespoons coarse sea salt less if using finer salt

• 4 tablespoons gochugaru Korean red chili pepper flakes
• 3 tablespoons shitake water / konbu water 
• 1 tables spoon soy sauce
• 1 tablespoon corn syrup or Korean rice syrup
• 1 tablespoon maesil cheong 매실청 (Korean plum syrup) - or a bit more corn syrup
• 1 tablespoon minced garlic
• 1 teaspoon finely grated ginger
• 1 teaspoon sesame seeds
• 2 tablespoons of water
  

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.
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.
   
3. Combine all the seasoning ingredients in a small bowl, and mix well with 2 tablespoons of water.
   
4. After 2 hours Rinse the cabbage twice and drain well.
   
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.