Start by separating the cabbage leaves and cutting each leaf into long, vertical shapes that include both the stem and leaf parts.
Next, combine salt and sugar in a small bowl. In a large mixing bowl, layer the cabbage pieces with the salt mixture in portions, reserving 1 tablespoon for later. Sprinkle 1 cup of water over the cabbage, toss gently, and press the cabbage down, and sprinkle the remaining salt mixture on the top. Let the cabbage soak in the brine for 35-45 minutes, turning it over once during this time.
Drain and rinse the cabbage in running water 2 times and squeeze out the excess water.
To make the seasoning paste, combine all the seasoning sauce ingredients in a large mixing bowl, and mix well. Add the drained cabbage, onion, chives, and green onion (if using) and toss to mix well. If desired, add sesame oil and toasted sesame seeds and toss again.
Serve the fresh kimchi salad with rice and other Korean dishes. Enjoy the refreshing, tangy taste of geotjeori!
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Notes
Store freshly made geotjeori in an airtight container in the refrigerator for up to one week. However, please note that while it can still be enjoyed after one week, it will begin to ferment.