Kimchee

• 1 3- to 4-pound Chinese (Napa) cabbage
• 3 tablespoons coarse salt
• 2

Remove and discard the outer leaves of the cabbage and quarter the cabbage lengthwise. Remove the core. Slice the quarters crosswise into 2-inch-wide strips. Put the cabbage strips in a stainless-steel bowl and sprinkle with the salt. Rub the salt into the cabbage strips, cover the bowl with plastic wrap, and let sit overnight.

The next day, drain the cabbage in a colander, but don’t ri