Napa Cabbage Kimchi

• 2 heads Napa cabbage
• ¼ cup kosher salt
• 6 cloves

Wash the cabbages well between each leaf with cold water. Cut each cabbage in half lengthwise and rinse again. Cut slits into the core of the cabbage so that the salt can penetrate and soften the hard core. Sprinkle salt in between each leaf and gently massage the salt into each leaf. The salt not only gives the cabbage flavor, but also tenderizes it. Once the cabbage is evenly salted, place it