Baechu kimchi

Baechu-kimchi , translated as napa cabbage kimchi or simply kimchi is a quintessential banchan (side dish) in Korean cuisine, made with salted, seasoned, and fermented napa cabbages. Baechu-kimchi is made by fermenting salted napa cabbages with Korean radish, aromatic vegetables, jeotgal (salted seafood), gochugaru (chili powder) and various seasonings. Northern varieties are milder and soupier. Southern varieties are saltier and more pungent. Korean brining salt, which has a larger grain size compared to common kitchen salt, is used for the initial salting of napa cabbages. Being minimally processed, it serves to help developing flavors in fermented foods. Per 100 grams (3.5 oz) water, around 2 grams (0.071 oz) of salt is used. Half of the salt is dissolved in water before putting the cabbages in, and the other half is sprinkled in between the layers of napa cabbages that were washed, trimmed, and halved or quartered lengthwise. The cabbages are salted in the brine for several hours, turned over, then salted for more hours. After that, salted cabbages are washed thoroughly under running water and drained.

Source: Wikipedia