STEP 1/7
Wash the cabbages clean and prepare.
STEP 2/7
Cut into bite-sized pieces and drain them in a strainer.
STEP 3/7
Add 4 spoons of red pepper powder, 4 spoons of anchovy sauce, 1 spoon of salted shrimp, 2 spoons of sugar, 1 spoon of minced garlic, and 1 spoon of plum juice to quickly make the sauce.
STEP 4/7
Add the sauce and mix well with the cabbage.
STEP 5/7
If you mix it too hard, it might smell green, so mix it gently!
STEP 6/7
It's super simple and super fast fresh cabbage that's been shortened because it's not pickled!
STEP 7/7
The kimchi on the table is a little salty, but the cabbage geotjeori is not pickled, so it's nice to add fresh and refreshing taste to the low salt.
I didn't pickle with low salt, but if you like pickled geotjeori, add 2 spoons of salt and pickle it for about an hour.