Rinse and quarter the Chinese cabbages lengthwise, discard stems, and chop laterally into roughly 5 cm pieces.

Place cabbage in a plastic bag and sprinkle with sea salt (or non-iodized salt) over each layer.

Rub salt into cabbage pieces with wet hands, squeezing out water.

Tie the bag and set aside for 5-6 hours, stirring after 3 hours.

Rinse the cabbage and remove excess water.

Place cabbage in a sealable plastic box.

Add chopped spring onions, crushed garlic and ginger.

Optionally add finely diced onion.

Add kimchi sauce (1 tablespoon).

Add Korean chili powder (adjust amount to taste).

Add sugar.

Mash the chili powder into the leaves.

Store in a cool location for three or four days.

Refrigerate after fermentation.

Serve as is or use in Korean recipes.