Just_Tina

georgia– the salt is okay but let the cabbage sit in a bath (i.e., salt PLUS water to cover) which means the salt will be diluted. let it sit for about 3-4 hours and then WASH and rinse very well. to your seasonings, add some fish sauce or seo woo jeot (salted preserved shrimp) and NO SALT. after you season the cabbage, let it preserve sealed for about 3 days and DO NOT be tempted to peek. check for taste AFTER 3 days. also, note that i use a hermetically sealed gallon glass jar for about 6 lbs of napa cabbage. the reason why i think yours is too salty is because you let the cabbage sit in pure salt. try to dilute it with water. the salt is needed only to start the fermentation process. good luck!