1/2cupsriracha sauce(use less if you don't want it too spicy)
4garlic cloves, minced
Separate all the leaves of the napa cabbage and rinse. Cut into small 1-2 inch pieces.
Stir salt in the water until dissolved. Place cut napa in a large bowl and pour in the salt water. Stir so all the leaves are coated. Place a plate on top of the napa so all the leaves are in the water. Let them soak for about 2 hours.
After the napa leaves have been in the salt water for 2 hours, they should be wilted and very bendable. Rinse thoroughly under cold water to get all the salt off the leaves. Shake to remove excess water.
In a separate bowl, stir the sriracha, fish sauce, vinegar and garlic. Mix with the napa cabbage and sliced scallions. Place the kimchi in the fridge for at about an hour before serving.