In a stone mortar add the minced ginger, garlic and chili flakes and mix with a pestle to obtain a red paste.

Rinse the nappa cabbage leaves and drain well, then roughly chop them and add into a large bowl.

Add the salt then use your hands to massage them until they softened and released their juices.

Add the red paste and massage for a couple of minutes, to coat evenly.

Transfer the mixture into a very clean large airtight jar, press well to release trapped air bubbles. The juices should cover the whole mixture, while there should still be at least two inches free at the top of the jar for the carbon dioxide.

Lid the jar and leave in the counter at room temperature for two or three days. Check it every once and again until you obtain the desired flavor and sour taste.

To assemble the wraps, lay a crispy leaf on your plate, and fill it with kimchi, an egg half, some fresh spinach leaves and avocado slices, garnish with mixed seeds, then proceed the same with the other cabbage leaf.

Serve right away, or pack for later.