Salting: cut 4 cabbages bottom up till you can fold the leaves, fold open, bathe in one cup salt and 10 cups water, let sit till leaves turn soft, 8 hours. Rinse well, several times. Leaves will have turned soft and pliable from the salt.

Fermenting: puree the kimchi paste from gochujang, ginger, garlic, with the trassi in food processor till smooth, brush thinly between the leaves, put more paste on thick parts.

Put in gallon ziplock bag, fermentation will inflate the bags. Leave on counter for three days. Put in fridge for two weeks.

Press all air out of the gallon ziplock bags, store in cool pantry. When not exposed to air, kimchi stays fresh for a year, but will become more sour over time. We keep green cabbage kimchi six months, and then napa cabbage kimchi six months.

Transfer to sterile mason jars. Then serve.