Spicy Korean Kimchi

Cut the Chinese cabbage in half lengthwise, then slice it into 2-inch wide pieces, keeping the leaves intact as much as possible.

Combine the sea salt with cold water in a large bowl, stirring until the salt dissolves completely.

Submerge the cabbage pieces in the saltwater brine, pressing down gently to ensure all leaves are covered. Let rest for 15-20 minutes to soften slightly.

Drain the cabbage thoroughly in a colander, pressing gently to remove excess brine without crushing the leaves.

Mix until the ingredients are evenly distributed.

Transfer the drained cabbage to a clean bowl and begin layering the spice paste between the cabbage leaves, starting from the outer leaves and working toward the center, ensuring even distribution of the chili mixture.

Pack the prepared kimchi tightly into a clean glass jar, pressing down firmly so the vegetables release their juices and form a brine.

Cover the jar loosely (or use a fermentation weight if available) and leave at room temperature for 1-3 days, tasting after 24 hours to check the level of fermentation and spice intensity preferred.

Once the desired level of fermentation is reached, seal the jar tightly and refrigerate to slow fermentation and preserve the kimchi for up to several weeks.