Stir salt and water together until salt is dissolved.
Rinse in cold water and drain.
Separate into groups of 5 leaves and tie stems together with clean cotton string.
Dip tied leaf bunches into brine, making sure to get brine between leaves.
Place in a bowl and pour brine over leaves.
Let sit for 1/2 hour.
3Kimchi Sauce -
Mix water and rice flour together then heat over low heat until the mixture thickens slightly.
Mince or fine chop three of the garlic cloves.
Place remaining garlic and ginger in a blender with just enough water to blend into a thin paste.
Mix all sauce ingredients together in a small bowl and let sit for 15 minutes to let flavor develop.
Remove leaves from brine and shake gently to remove excess liquid.
Dip a brush into kimchi sauce and spread a small amount on each leaf in each bunch, with a bit more sauce on the outer leaves (both top and bottom leaf).
Stack bunches in a sealable container with the tied stems facing in opposite directions.
Place any remaining kimchi sauce on top of stacked leaves.
Close container and let sit at room temperature for 1 hour.
Move to refrigerator and let sit for 24 to 72 hours before serving.
5Serve as part of a ban chan array with a korean meal.