Trim and remove the outer leaves of a <quantity>1</quantity> napa cabbage. Cut it in half

Cut each quarter into <quantity>2<unit>inch</unit></quantity> slices. Weigh the cabbage and write down the weight, making sure not to include the weight of the bowl

Calculate 2.5% of the weight of the napa cabbage. Weigh out that quantity in salt and sprinkle over the cabbage

Mix the napa cabbage until no grains of salt are visible

Let it sit at room temperature for 3h to draw the moisture from the napa cabbage. Pour the liquid from the bowl every half hour

Place the napa cabbage in a colander

Drain the napa cabbage by pressing and squeezing it by hand

Transfer back to the bowl and mix. The dry brined napa cabbage is ready

Use it to make fresh kimchi!