1. Wash the Chinese cabbage and cut it into bite-sized pieces.
2. Put the Chinese cabbage in a bowl sprinkled with salt.
3. Cover the bowl, weigh it down and put it in the refrigerator for 2-3 hours.
4. Squeeze the Chinese cabbage well.
5. Mix with Kikkoman Spicy Chili Sauce for Kimchi, (or put them in a freezer bag) marinate overnight in the fridge and serve.
6. Marinated cabbage kimchi can be stored in the fridge for about 1 week to 10 days.