Making kimchi is not about precise measurements. It’s about taste. Many things can influence the final result, like the taste of the unseasoned cabbage. Some heads of Napa are very sweet so you would add less sweetener (sugar/nashi pear), some are slightly bitter so you would add a little more salt, ginger, daikon, and sweetener to overcome the “bitter”. If you get a strong fish/shrimp paste, you would use less in the recipe. etc. For a stronger flavor, maybe you would add more garlic and use chives instead of green/spring onion. Remember, it’s about taste so use this recipe as a beginning.
Prepare the Cabbage
Cut the cabbage in half from bottom to top.
Place the cabbage in a large pot or other container big enough to handle the cabbage cut side up.
Carefully lift the leaves and salt between them using about 1/2 the salt.
Slowly add water until there is enough to submerge the cabbage.
Add the rest of the salt spread over the cabbage and let sit for at least 4 hours. (overnight is best)
After soaking discard brine then cut the cabbage sections in half from bottom to top and rinse in cold water.
Remove the solid mass at the root end. (A diagonal cut from the inner or heart top of the mass to bottom outer leaf works best)
Slice the cabbage into roughly 1/2 inch pieces and place in a large mixing bowl.