Using a sharp knife, cut each cabbage in half but only in the white part and then break the cabbage apart in half from the cut area towards the leaves. Repeat this again every half separating into quarters.
Rinse all quarters of the cabbage in cold water well, and also wash between the leaves and place in a large bowl.
Sprinkle Kosher salt on each piece of cabbage, also sprinkle between the leaves and place in a tub or large bowl.
Every half hour turn all the cabbages over. Those at the bottom take out and place the ones that were at the top, and the rest above them. Repeat this process 4 times, every 30 minutes for two hours. in between each time we can make the kimchi paste.
After we have finished turning the cabbages 4 times, wash them well with water and place in a large strainer to drain.