Cut off the stem of the Napa Cabbage (2 pound)
Cut each Napa Cabbage leaf in half or into 3-4 sections (depending on the size) vertically.
Take the individual cabbage pieces and place them in a mixing bowl.
Combine the Korean Sea Salt (1/2 cup) and Water (5 cup) in a pot.
Bring to a full boil dissolving the salt. Cool down for 5 minutes.
Pour the cooled water over the cabbages in the mixing bowl. Let it sit for 10 minutes.
Flip the cabbages over and continue to soak for 5 more minutes.
Rinse once and drain thoroughly.
Dice the Onion (1). Deseed and thinly slice the Red Chili Pepper (2) if you choose to add this ingredient.
To make kimchee filling, combine the Garlic (5 clove), Fresh Ginger (1 inch), diced onion, and Anchovy Sauce (3 tablespoon) in a a blender and puree until smooth.
Pour the puree into a small mixing bowl. Add Korean Chili Flakes (5 tablespoon), White Granulated Sugar (2 teaspoon), and Korean Plum Extract (2 tablespoon), if using.
Place drained cabbage leaves in a large shallow mixing bowl. Add the red chillies if using, and the kimchi filling.
Toss all together to coat evenly.
Sprinkle Toasted White Sesame Seeds (2 tablespoon) and toss well. Adjust seasoning as you wish.
This kimchi will stay fresh in the fridge for 10 days. This recipe is not ideal for long term fermentation.