Ingredients:

  • 1 medium Napa cabbage (about 2 pounds / 900g), cored and roughly chopped
  • 1/4 cup kosher salt (55g), plus more for seasoning
  • 4 cups cold water (950ml)
  • 1 medium daikon radish (about 8 ounces / 225g), peeled and julienned
  • 4 green onions, trimmed and cut into 1-inch pieces (25g)
  • 1/4 cup fish sauce (60ml)
  • 2 tablespoons gochugaru (Korean chili flakes) (12g)
  • 1 tablespoon minced garlic (15g) (about 3-4 cloves)
  • 1 teaspoon grated ginger (5g)
  • 1 teaspoon granulated sugar (4g)

Instructions:

  1. Toss chopped cabbage with salt in the large bowl. Add water, making sure the cabbage is submerged. Let it sit for 30 minutes, tossing occasionally.
  2. Drain the cabbage and rinse it thoroughly under cold water to remove the excess salt. Squeeze out as much excess water as possible. Set aside in the colander to drain.
  3. In the same bowl, combine the daikon radish, green onions, fish sauce, gochugaru, garlic, ginger, and sugar. Mix well to form a paste.
  4. Add the drained cabbage to the kimchi paste. Using your hands (gloves recommended!), massage the paste into the cabbage, ensuring every piece is coated.
  5. Pack the kimchi tightly into a clean, airtight container or jar. Press down on the kimchi to release any trapped air. Leave at least 1 inch of space at the top.
  6. Let the kimchi ferment at room temperature (ideally 68-72°F / 20-22°C) for 1-5 days. The fermentation time depends on your preference for sourness. Check daily and press down to release gases. Taste after 24 hours.
  7. Once the kimchi reaches your desired level of sourness, transfer it to the refrigerator to slow down the fermentation process. It will continue to ferment slowly in the fridge.