# What You Need:
→ Produce
01 - 1 large napa cabbage (about 2.5 lbs), quartered lengthwise and cut into 2-inch pieces
02 - 1 medium daikon radish (about 7 oz), julienned
03 - 4 scallions, sliced into 2-inch lengths
04 - 1 medium carrot, julienned (optional)
→ Salt & Water
05 - 1/3 cup coarse sea salt
06 - 6 cups cold water
→ Spice Paste
07 - 6 cloves garlic, minced
08 - 1 thumb-sized piece fresh ginger, peeled and minced
09 - 1 small onion, roughly chopped
10 - 3 tbsp fish sauce or soy sauce for vegan version
11 - 1 tbsp sugar
12 - 3-5 tbsp Korean red chili flakes (gochugaru), adjusted to taste
13 - 2 tbsp rice flour
14 - 2/3 cup water
# Steps:
01 - Cut the napa cabbage lengthwise into quarters, then chop into 2-inch pieces for even salting and fermentation.
02 - Dissolve coarse sea salt in 6 cups cold water in a large non-reactive bowl. Add cabbage pieces, tossing thoroughly to coat. Place a plate and weight on top to keep vegetables submerged. Let stand for 2 hours, tossing every 30 minutes to ensure even salting.
03 - Rinse the salted cabbage thoroughly under cold water 2-3 times to remove excess salt. Drain well in a colander, allowing excess water to escape for about 15 minutes.
04 - Whisk rice flour with 2/3 cup water in a small saucepan over medium heat, stirring constantly until thickened and glossy (about 1-2 minutes). Remove from heat and allow to cool completely.
05 - In a blender, combine cooled rice paste, garlic, ginger, onion, fish sauce (or soy sauce), and sugar. Blend until smooth and uniform. Transfer to a bowl and stir in gochugaru chili flakes, adjusting quantity to desired spice level.
06 - In a large bowl, combine drained cabbage, daikon radish, carrot (if using), and scallions. Add spice paste and, wearing kitchen gloves to protect hands from capsicum, massage thoroughly to coat all vegetables evenly.
07 - Pack the kimchi tightly into clean glass jars or a fermentation crock, pressing down firmly to eliminate air pockets between vegetables. Leave at least 1 inch headspace at the top to accommodate expansion during fermentation.
08 - Seal containers and leave at room temperature (65-72°F) out of direct sunlight for 1-2 days. Open jars daily to release built-up gases (burping). Expect bubbling and souring aromas as active fermentation progresses.
09 - Taste after 48 hours; once sour and tangy to your liking, transfer to refrigerator. Kimchi continues fermenting slowly at cold temperatures, developing deeper, more complex flavors over several weeks.
