|1 each • Napa Cabbage (2 lb. head)|
|1/4 cup • Kosher salt (iodine free and with no caking agents added)|
|• Filtered, distilled or spring water (do not use chlorinated tap water)|
|5 each • Garlic cloves|
|1 tsp • Fresh ginger • grated|
|1 tsp • Sugar|
|2 tbsp • Fish sauce (can use 3 tbsp. water if making vegetarian)|
|1-4 tbsp • Korean red pepper flakes (gochugaru) (1-4 tbsp depending on taste)|
|8 oz • Daikon radish • peeled and julienned|
|4 each • Scallions, trimmed • cut into 1 inch pieces|
Before starting - You'll need a 1 quart jar with lid, gloves and a heavy can or other to weigh the kimchi down.
Cut the cabbage lengthwise. Remove cores. Cut each half crosswise into 2-inch strips.
Gloves are suggested when working with your hands to protect from smells, stings and stains.
Place cabbage and salt in large bowl. Massage the salt into the cabbage using your hands until it starts to soften a little. Add water to cover the cabbage. Cover with a plate and use something heavy to weigh it down. You can use a heavy jar or can of beans, etc. Let stand for 1 1/2 to 2 hours.