Napa Cabbage Kimchi

Ingredients

• 1 headnapa cabbage
• 1/4 cupcoarse sea salt
• 3 tbspgochugaru
• 2 tbspfish sauce
• 1 tbspsugar
• 6 clovesgarlic
• 1 tbspgrated ginger
• 4scallions
• 1daikon — julienned

Method

1. Begin by cutting the napa cabbage into quarters lengthwise, then cut across into 2-inch wide pieces. Rinse the cabbage under cold water to remove any dirt, then drain it well. Sprinkle 1/4 cup of coarse sea salt evenly over the cabbage pieces, ensuring each piece is lightly coated. Let the salted cabbage sit in a large bowl for about 1 to 2 hours, tossing occasionally, until the cabbage becomes wilted and releases some liquid.
2. While the cabbage is salting, prepare the other vegetables. Peel and julienne the daikon into thin matchsticks, and set aside. Cut the scallions into 1-inch pieces, including both the white and green parts. Mince 6 cloves of garlic and grate 1 tablespoon of ginger, then combine them in a small bowl.
3. In a separate small bowl, mix together 3 tablespoons of gochugaru, 2 tablespoons of fish sauce, and 1 tablespoon of sugar. Stir until the sugar dissolves and the mixture forms a paste. This will be the seasoning paste for the kimchi.
4. Once the cabbage is wilted, rinse it thoroughly under cold water to remove excess salt, then drain it well. Squeeze out any remaining water from the cabbage by hand, ensuring it is as dry as possible. This step is crucial to prevent the kimchi from becoming too watery.
5. In a large mixing bowl, combine the drained cabbage, daikon, scallions, and the garlic-ginger mixture. Add the gochugaru paste to the bowl, and using your hands (wear gloves to protect your skin), massage the paste into the vegetables until everything is evenly coated. The mixture should be vibrant red and aromatic, with a pungent, spicy scent.
6. Pack the seasoned vegetables tightly into a clean, airtight container or a traditional kimchi jar, pressing down to remove any air pockets. Leave about an inch of space at the top to allow for expansion during fermentation. Seal the container and leave it at room temperature for 1 to 2 days, depending on your preference for sourness.
7. After the initial fermentation period, transfer the kimchi to the refrigerator. Allow it to continue fermenting for at least another week to develop deeper flavors. The kimchi is ready to eat when it has a tangy, slightly sour taste and the cabbage is tender yet retains some crunch.