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

Add <quantity>1½<unit>cup</unit></quantity> of water to a small saucepan

Add <quantity>½<unit>cup</unit></quantity> of fine gochugaru chili powder

Add <quantity>¼<unit>cup</unit></quantity> of rice flour

Add <quantity>1<unit>tsp</unit></quantity> of salt

Combine the ingredients and bring to a boil over high heat, whisking constantly until it thickens. The gochugaru slurry is ready

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

Calculate 2% of the weight of the napa cabbage that you wrote down earlier. Weigh out that quantity in gochugaru pepper and add to the dry brined napa cabbage.

Add 1.2% of white sugar

Add 0.5% of fish sauce

Add 1% of salted shrimp

Add 1% of minced ginger

Add 1% of minced garlic

Add <quantity>1<unit>bunch</unit></quantity> of coarsely chopped scallions

Add the desired amount of the gochugaru slurry. If you like your kimchi thicker, add more slurry. Wear a disposable glove to mix it well by hand

Transfer to a glass jar with a lid

The fresh kimchi is ready. Store it in the refrigerator for up to a month

Enjoy!