Shortcut Kimchi

1: Cut napa cabbage into quarters and cut the core off, then cut into 1.5-2 inch wide strips.

2: Sprinkle 1 cup of sea salt and 1 cup of water over the napa cabbage. Combine well and let it sit for 30 minutes.

3: After 30 minutes, rinse the napa cabbage thoroughly under cold water 2-3 times, squeezing out any extra liquid.

4: Make your kimchi paste by mixing all ingredients listed under kimchi paste.

5: Combine the napa cabbage with the kimchi paste and mix well.

6: Store in an airtight container at room temperature for a couple of hours, then move into the fridge. Enjoy according to your preference for fermentation.