Napa cabbage gets salted and wilted until tender, then rinsed and tossed in a bold red paste built from gochugaru, fresh ginger, and a bright hit of lime juice. Fish sauce and toasted sesame oil round out that paste with deep, savory complexity, while a touch of sugar balances the heat. Scallion greens fold in for a fresh, sharp bite throughout, and the whole thing packs into a jar to chill and mellow before serving. It's a quick-pickle style kimchi with real crunch and a punchy, tangy-spicy flavor that works beautifully alongside grilled meats or spooned over a bowl. This one fits neatly into a Paleo kitchen, no grain, legume, or refined-sugar staples required to make it work. Scatter on the sesame seeds right before you dig in for a little extra toasty flavor and crunch.
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Place the cabbage pieces in a large mixing bowl and toss with the kosher salt until every piece is coated. Let stand at room temperature for 45 minutes, tossing once halfway through, until the cabbage has wilted noticeably and released liquid.
Transfer the salted cabbage to a colander and rinse briefly under cold water to remove excess salt. Shake well and pat dry with a clean kitchen towel, or squeeze gently in small handfuls to remove as much moisture as possible.
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