- 1 (2-pound) head napa cabbage
- ¼ cup salt
- ¼ cupWater
- 1 tablespoon grated garlic
- 1 teaspoon grated ginger
- 1 teaspoon sugar
- 2-3 tablespoons water
- 3 tablespoons Korean red pepper flakes (gochugaru)
- 200g Korean radish or daikon, peeled and cut into matchsticks
- 4 spring onions, trimmed and cut into 1-inch pieces
- Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.
- Salt the cabbage. Place the cabbage and salt in a large bowl. Using your hands massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy,. Let stand for 1-2 hours.
- Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times and drain in a colander for 15-20 minutes. Rinse and dry the bowl you used for salting, and set it aside to use in step 5.
- Make the paste. Combine the garlic, ginger, sugar, and 3 tablespoons water in a small bowl and mix to form a smooth paste. Mix in the gochugaru,
- Combine the vegetables and paste. Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.
- Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are thoroughly coated.
- Pack the kimchi into the jar. Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1-inch of headspace. Seal the jar with the lid.
- Let it ferment. Let the jar stand at room temperature for 4-5 days. Serve.