Yangbaechu Kimchi

Cut the Western Cabbage into quarters, remove the core, then chop into bite-sized pieces (about 4-5 cm squares).

In a large bowl, combine the chopped Western Cabbage with 60g of Coarse Sea Salt and 1000g of Water. Mix well to ensure all Western Cabbage pieces are coated. Let it brine for 1.5 to 2 hours, tossing every 30 minutes, until the Western Cabbage is flexible.

After brining, thoroughly rinse the Western Cabbage under cold running water 2-3 times to remove excess salt. Squeeze out as much Water as possible and set aside in a colander to drain completely for at least 30 minutes.