Kim chi (Fermented napa cabbage)

Quarter the nappa cabbage, wash and drain.

Mix 1/2 cup sea salt (or any coarse salt) and 1 cup water.
Put cabbages in a salted water and take out one at a time to get salt down.
In a container, add cabbages and pour salted water, set aside for at least 6-8 hours.
(Overnight will be great.)
The cabbage should be soft enough to bend. Wash, drain well.

In a small pan, add 1/3 cup water and 1 tbsp flour, mix well.
Put on a medium heat, stir with a whisk constantly until boils, off the heat, cool slightly.

To a flour mixture, add 1/2 cup go choo ga roo (Korean chili powder), 2 tsp salt, 1 tbsp sugar, 1/4 cup jeot gal (Korean fish sauce), 2 tbsp minced garlic, and 1 tsp minced ginger.

Mix in vegetables to the flour and chili powder mixture.

Take one cabbage, stuff in above mixture to an every layer.
Try to fold in half
With 2 outer leaves, wrap the whole thing securely.

Put it in a air tight container.
Let it sit on a kitchen counter for overnight.
Put in a refrigerator for 2-3 days.

 cool tip !
Kim chi is the "must have" in Korean food.
Napa cabbage kimchi is called "Bae chu kim chi", but also called just kimchi.
There are dozens of different kinds of kimchi, made with all sorts of vegetables.
Also the varieties of flavor and amount of water content varies from one to another.