Brining is the first thing to do to make Kimchi. It is a very important part to initiate natural fermentation to happen.
Chop Chinese Leaves in inch bite size
First, you need to cut the Chinese leaves by half from bottom to top. And slice it into an inch bite size.
For 1kg of Chinese leaves, you will need 100g of sea salt
A gentle sprinkle of sea salt to Chinese leaves in a large bowl and mix thoroughly. Leave 2 hours for brining.
After 2 hours, rinse thoroughly and drain the excess water for leaving 30 minutes
Brining your cabbage is finished!
Add the Kimchi paste to the cabbage and leave it in a air-tight container at room temperature for about 2-3 days to ferment. Try experimenting the taste at different stages of fermentation. You will notice the taste will become pungent over time.