½ cups Cooked Soybean (boiled and mashed into a paste)
Remove the base of the green sea fingers and finely chop them until they form a soft paste.
Mix in a large bowl the glutinous rice porridge, red chili powder, prepared green sea fingers, prepared soybean, soy sauce and Korean raspberry extract. Season the mixture using salt (about 1 Tbsp). Leave the paste to rest for about 2 hours.
Mix three handfuls of salt into a large bowl of water and soak the cabbage.
Cut the cabbages vertically in half and make small cuts in the roots. Mix three handfuls of salt into a large bowl of water and soak the cabbage for a minute or so.
Spread a generous amount of salt in between the leaves (coarse sea salt works best); add even more to the stems. Leave for as long as possible to rest – from 3 to 12 hours.
Remove any excess brine from the cabbages and spread the prepared seasoning paste between the leaves.
Cover the cabbages using the outermost leaves and store them in containers to ferment.
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