1-2 heads of napa cabbage, about 2 lbs. total
1/4 cup coarse sea salt
1 small daikon radish, shredded with a mandolin
1 medium carrot, peeled and shredded with a mandolin
2 tbsp. grated onion
5 cloves garlic, grated
2 tsp. fresh ginger, grated
1-2 scallions, halved lengthwise and cut into 1 1/2" lengths
1 tbsp. fish sauce
1/2 tsp. sugar (or 1/4 Asian pear, grated)
1/4 cup Korean chili powder (gochugaru)
1. Quarter the napa cabbage lengthwise and then cut into 2 1/2" pieces. Place in a large bowl and cover with water. Let sit 5 minutes. Drain and return cabbage to the bowl.
2. Sprinkle 1/4 cup coarse sea salt over the cabbage and toss to mix. Press down. Let sit at room temperature for 20-30 minutes. Stir the mixture and let sit for 5-6 hours, stirring lightly and/or pressing down only occasionally.
3. Rinse the cabbage in fresh, cool water to get rid of excess salt. Taste the cabbage after rinsing and, if still too salty for your taste, repeat rinsing until it is to your liking.
4. Drain the cabbage well, but do not dry completely (a little moisture on the leaves will create a bit more juice during fermenting). Add the drained cabbage back to the bowl and toss with the remaining ingredients.
5. Pack the kimchi into canning jars (this recipe will make about 2 pints), leaving about 1 1/2" of headspace on top. Seal the jars with their lids and let sit at room temperature anywhere from 2 to 5 days, tasting as you go, until the kimchi tastes, well, like kimchi should (salty, sour, spicy)! I turn the jars upside down briefly once or twice a day during the fermenting process so that the juices flow over and coat the top part of the mixture to keep it flavored.
6. Once the kimchi is fermented, refrigerate the jars. They should keep at least a month in the frig.