Cut off the stem part of cabbage. Cut each cabbage leaf in half or 3-4 section (depends on the size). Place the cabbage leaves in a large mixing bowl.
Combine salt and water and bring to a full boil and dissolve the salt; cool down for 5 minutes. Pour the salt water over cabbages in mixing bowl. Let it sit for 10 minutes, turn the cabbages over to the other side and continue to soak for 5 more minutes. Rinse once and drain thoroughly.
Meanwhile make kimchi filling; combine garlic, ginger, onion and anchovy sauce in a blender and puree until smooth. Pour the puree in a small mixing bowl. Add Korean chili flakes, sugar, and Koran plum extract( if using); mix well.
Place drained cabbages in a large shallow mixing bowl. Add the red chilies (if using) and the kimchi filling. Toss all together to coat evenly. Sprinkle toasted sesame seeds and toss well.
This kimchi will stay fresh in the fridge for 10 days. Not ideal for a long term fermentation.
Keyword cabbage, cabbage kimchi, fermentation, fermented food, gluten-free, kimchi, Korean chili flakes, Korean fish sauce, napa cabbage