4hr · 10 servings 1 large Napa cabbage, about 4 pounds ½ cup + 1-2 tablespoons Korean coarse sea salt 2 cups of water 2-3 pieces of Korean dried kelp/kombu (Da-shi-ma) 2 tablespoons flour 6-7 cloves garlic 1-2 tablespoons sugar ¼ large onion, roughly chopped 1 small apple, roughly chopped 1 carrot, cut into match stick 1 small size daikon (about 1 pound), cut into small pieces ¾ cup Korean red pepper flakes (gochugaru) INSTRUCTIONS Cut the cabbage in half, lengthwise. Cut them again lengthwise. Cut them once again lengthwise. Cut the cabbage into big bite-size ( they will shrink after the salting process). Place the cabbage in a large bowl and soak them under cold water. In another large bowl, take some of the cabbage out of the water (No need to drain them well) and sp