Steps

1. Cut the cabbage into quarters.
   🕒 01:48
2. Remove the core from the cabbage and thinly slice it.
   🕒 02:09
3. Chop the remaining cabbage into bite-sized pieces.
   🕒 02:23
4. Thinly slice the remaining core parts.
   🕒 02:38
5. Briefly rinse the cut cabbage.
   🕒 02:44
6. Place the rinsed cabbage in a ziplock bag and add 2 tsp of salt. Mix well by massaging.
   🕒 02:53
7. Squeeze out all the air from the bag, seal it, and place a weight on top (e.g., in a tray) to let it sit for a while. [This is the key!] This step draws out moisture from the cabbage, making it easier for the flavors to penetrate.
   🕒 03:56
8. Briefly blanch the spinach.
   🕒 04:49
9. Transfer the blanched spinach to cold water and squeeze out the moisture thoroughly.
   🕒 05:06
10. Trim the root ends of the spinach and cut it into quarters.
    🕒 05:18
11. In a bowl, combine 2 tbsp of white sesame seeds (ground), 1 tsp of sugar, 1 tbsp of sesame oil, 1 tbsp of vinegar, 1 tbsp of soy sauce, and grated ginger from 1 piece. Mix well to create the dressing.
    🕒 05:32
12. Pour the prepared dressing over the spinach served in a dish.
    🕒 06:25
13. Finely julienne the ginger.
    🕒 07:03
14. Smash the garlic with the palm of your hand.
    🕒 07:18
15. Add the julienned ginger and smashed garlic to the bag with the massaged cabbage.
    🕒 07:29
16. Add 1 tbsp of sugar, 2 tbsp of vinegar, 2 tbsp of sesame oil, and 1/2 - 1 tsp of chili oil to the bag with the cabbage, and mix again by massaging.
    🕒 07:43
17. Squeeze out the air again, seal the bag, and refrigerate for at least half a day to allow the flavors to meld. [This is the key!] Marinating for half a day or longer allows the flavors to fully penetrate the cabbage.
    🕒 08:21
18. Transfer the marinated cabbage to a serving dish.
    🕒 08:32