Baechu Kimchi

Prepare the Napa cabbage: Remove any damaged outer leaves. Cut the Napa cabbage lengthwise into quarters, keeping the core intact at the base of each quarter. Rinse the Napa cabbage thoroughly.

Salt the Napa cabbage: In a large basin, sprinkle Coarse sea salt generously between each leaf of the Napa cabbage quarters. Pay extra attention to the thicker white parts. Let the Napa cabbage sit for 2-3 hours, turning every 30-60 minutes, until the leaves are pliable and have released a significant amount of water. They should bend easily without breaking.

Rinse and drain the Napa cabbage: After salting, rinse the Napa cabbage quarters under cold running water at least 3-4 times to remove excess salt. Squeeze gently to remove water, then place in a colander to drain for at least 30 minutes, or until no more water drips.