Short Cut Kimchi

1: Cut napa cabbage into quarters and remove the core, cutting it into 1 inch wide pieces.

2: Sprinkle 1/2 cup of sea salt and 1/2 cup of water over the napa cabbage and mix. Combine another 1/2 cup of kosher salt and 1/2 cup of water, mix well, and let it sit for 30 minutes, mixing halfway through.

3: Rinse and wash the napa cabbage thoroughly under cold water 2-3 times, squeezing out any extra liquid on the last rinse.

4: While the cabbage is sitting, mix all ingredients listed under kimchi paste.

5: Combine the napa cabbage with the kimchi paste and mix well. Store in an airtight container at room temperature for a couple of hours, then move into the fridge.