Step 1

Take off each leaf from the baby Napa Cabbage. Then rinse and clean the leaves in water to remove any residual dirt.

Step 2

Tear each cabbage leaf into smaller pieces (reference video). Place the pieces into a large mixing bowl (place into the biggest mixing bowl you have)

Step 3

Then wash 5 stalks of green onion and cut it into finger-length pieces. Place them into the bowl as well

Step 4

Now, lets add the marinade ingredients into the bowl: Add Minced Garlic (1.5 Tablespoons), Minced Ginger (1/2 teaspoon), Gochugaru (3/4 cup), Saeujeot - Korean Salted Shrimp (2 Tablespoons), Anchovy Fish Sauce (1/4 cup), Maesil (3 Tablespoons).

Step 5

Put on a pair of gloves and give it a good mix. After you toss it a few times, add in 5 pinches of Sugar (Don't forget!)

Step 6

Continue to toss it and mix it until it turns redder and redder. Keep your eye out for any clumps of chili pepper - mix them evenly onto the leaves. Keep tossing it!

Step 7

After a good amount of tossing, the color will look vibrant red. Now, sample a piece of the Kimchi. Feel free to add in a few more pinches of sugar if you'd like.

Step 8

Now move the Kimchi to a Tupperware container. And chill it down in the refrigerator.

Step 9

When the Kimchi is cold, it's ready to eat. Place some onto a plate and garnish with a few shakes of Sesame Seeds. Then serve with a bowl of hot rice - Bon Appetit!