Traditional Kimchi

Cut the Napa cabbage lengthwise into quarters, removing the hard core. Rinse the Napa cabbage thoroughly under cold water.

Sprinkle Coarse sea salt evenly between the leaves of the Napa cabbage quarters. Place the salted Napa cabbage in a large bowl or tub, cover, and let it brine for 2 to 3 hours, turning every 30 minutes to ensure even brining. The Napa cabbage should become flexible.

After brining, rinse the Napa cabbage thoroughly under cold running water at least three times to remove excess salt. Squeeze gently to remove excess water and let it drain in a colander for at least 30 minutes.