Dissolve the coarse salt in a large bowl or pot of water. Immerse the cabbages in the water and spread the fine salt between the leaves of the cabbages, especially near the root ends. Set aside for at least 5 hours.
Wash the salted napa 3 times with fresh water, drain
well, and then chop
into small pieces and place in a large bowl.
Combine the garlic, ginger
in a blender
and blend into a loose puree. Pour the puree into a bowl and mix together with the fish sauce, shrimp sauce, sugar and chili paste
to taste. Pour the sauce over the cabbage and mix in the scallions. Transfer the kimchi to a large nonreactive container, preferably glass, with a tight-fitting lid and let it ferment in the refrigerator for 10 days to 2 weeks. Yield: 6 to 8 cups.