Cut your whole head of cabbage in half. (We're only going to use half of the cabbage for this recipe). Now cut that half piece into two pieces again. Use your knife and cut out the stem from the two pieces. Chop the cabbage into bite-size pieces (reference video).
Take out a large container. Place chopped cabbage in. Place container under faucet and thoroughly wash the pieces. Then drain out in a strainer. Now, the pieces will still have some water droplets on them - good!
Place Kosher Salt (2 Tablespoons) in and thoroughly toss the mixture. Make sure that the salt gets evenly spread. Fill a cup with water (3-4 Tablespoon) and spread over the mixture. Then give it one more toss. Let it salt for 15-20 minutes.
In the meanwhile, let's make the kimchi rub. Start by peeling and grating an onion (½ a whole) and Korean Pear (¼ a whole) into a mixing bowl. (You can also use a food processor). Then add Minced Garlic (1.5 Tablespoons), Gochugaru (8 Tablespoons), Fish Sauce (5 Tablespoons) and Sugar (1.5 Tablespoons). Mix thoroghly
After 15-20 minutes, place your cabbage pieces under running water. Thoroughly wash off the salt and drain the pieces. (I usually do this process 2-3x to make sure!) Then place in a strainer and let it drip off excess water.
Now, dry-off your large container with a paper towel. Place the cabbage pieces back in. Add spoonfuls of the kimchi rub (don't add all at once). And mix until you get that bright red color.
Bon Appetit - eat with rice and other banchans.
Save the rest in an airtight container (eat within 2 weeks).