Cut cabbage into 1/4 pieces and cut it into 3 pieces vertically
*The cabbage I used was 600g

Cut it into squares and bite-size pieces

Mix 4 handfuls of bay salt per 1/4 cabbage

Marinate the salted cabbage for about 2 hours

I'll make the sauce while you wait. Stir 2T of flour into 200ml of hot water and cool down. Add 2t of garlic powder (or ground garlic 2T), 1/2t of ginger powder (or ground ginger 1/2T), and 2T of sugar and mix

Add 6T of red pepper powder and 2t of fish sauce and stir

Cut an onion into thin slices

Marinate it with the sauce. Seal with plastic wrap so it doesn't dry

Rinse remaining sea salt from pickled cabbage and rinse twice in water

Squeeze the water out of the rinsed cabbage

Mix the marinated cabbage and put it in a bowl and sprinkle sesame seeds to finish :) If you want to cook it quickly, leave it at room temperature for one night and store it in the refrigerator