Cut cabbage into 2-inch long pieces and place in a large bowl

Sprinkle with salt and toss until the cabbage is evenly coated

Add enough cold water to just about submerge cabbage

Cover with plastic wrap and leave to sit at room temperature for somewhere between 12 and 24 hours

Drain cabbage in a colander and rinse with cold water

Place remaining ingredients in a large bowl and stir to combine

Add the cabbage and toss with your hands until evenly combined

Pack the mixture tightly into a clean 2-liter glass jar with a tightfitting lid, and seal the jar shut

Let sit in a cool, dark place for 24 hours. Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating

Heat grill to high. Drain or squeeze he kimchi leaves of any excess liquid

Place each kimchi leaf on grill spaced out. You may need to do this in batches in order to accommodate all the leaves.

Grill each leaf until you have achieved sear marks on one side of the leaf.