Shang Kimchi (Summer, Or Raw, Kimchi) - cooking recipe

Ingredients

14 cups coarsely chopped napa cabbage (about 2 pounds)
3 tablespoons kosher salt
1 tablespoon sesame seeds, toasted
2 1/2 tablespoons sambal oelek or 2 1/2 tablespoons thai chili paste
2 tablespoons minced fresh garlic
2 teaspoons dark sesame oil

Preparation

Place cabbage and salt in a large bowl, tossing gently to combine. Weigh down cabbage with another bowl.
Let stand at room temperature 3 hours, tossing occasionally. Drain and rinse with cold water. Drain and squeeze dry.
Combine cabbage, sesame seeds, and remaining ingredients. Cover and refrigerate at least 4 hours before serving.