I bought this head of won bok at Palama Market. It was only 50 cents a pound! First, slice the head in two. Then I took almost 1/2 cup of Hawaiian salt and rubbed it between the leaves.
I said "almost" 1/2 cup cause this is what happened when I was almost done with the rubbing.
Put in press. This was about 6:30 p.m. yesterday.
After 4 hours it already looked like this, and according to reader Josefina's Korean friend, you can remove it after it's wilted (usually 4 to 6 hours). Not knowing any better, I left it overnight. The next morning I rinsed it out twice and took it to work with me to finish.
I also brought with me this Parks Brand Kim Chee Sauce (from Palama Market), some chives and garlic gloves.