1. Slice the cabbage lengthwise into 8 pieces and slice off the rough stems. Place in a large bowl. Bring 5 cups water to a boil and add the ¼ cup salt. Allow 1 min. to cook until the salt has dissolved. Pour over the cabbage and let sit for 30 min. Drain the cabbage and rinse under cold running water. Drain well.
2. Put the garlic, ginger, vinegar, fish sauce and remaining salt in the bowl of a small food processor (or blender) and pulse until smooth. Add the sugar, paprika, Sriracha, and sesame seeds and mix into a thick marinade.
3. Cover the cabbage with the marinade, making sure every strip is covered.
4. Spoon the kimchi into a sealable jar and let marinate at least 3 hours in the refrigerator.
Per serving: 32 calories, 1g fat, g saturated fat, 0mg cholesterol, 1187mg sodium, 5g carbohydrate, 1g fiber, 4g sugar, 1g protein