First time Trying to Make

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Geotjeori, a refreshing and crisp Korean water kimchi, offers a delightful departure from the more common fermented cabbage variety. This dish showcases the vibrancy of fresh vegetables and a subtle, tangy flavor profile. Here's a simple recipe to guide you through making Geotjeori for the first time:
Ingredients:
For the Base:
1 medium cabbage
1/4 cup sea salt
For the Seasoning:
1 small Korean pear, julienned
4 green onions, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, finely grated
Instructions:
1. Preparing the Cabbage:
Cut the cabbage into quarters lengthwise.
Dissolve sea salt in water to create a brine.
Submerge each cabbage quarter in the brine, making sure each leaf is coated.
Allow the cabbage to soak for 2-3 hours, turning occasionally.
2. Rinse and Drain:
After soaking, rinse the cabbage thoroughly to remove excess salt.
Allow the cabbage to drain and gently pat it dry.
3. Create the Base:
Shred the drained cabbage into bite-sized pieces and place it in a large mixing bowl.
4. Prepare the Seasoning:
Combine the julienned pear, chopped green onions, minced garlic, and grated ginger in a separate bowl.
5. Assemble the Kimchi:
Add the seasoning mixture to the shredded cabbage, gently tossing to distribute the ingredients evenly.
8. Let it Marinate:
Allow the Geotjeori to marinate for at least 1-2 hours in the refrigerator, allowing the flavors to meld.
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