# What You'll Need:
→ Produce
01 - 1 large napa cabbage (about 2.5 lbs), quartered and cut into 2-inch pieces
02 - 1 medium daikon radish (about 7 oz), julienned
03 - 4 scallions, sliced
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 tablespoons fish sauce (or soy sauce for vegan)
11 - 1 tablespoon sugar
12 - 3–5 tablespoons Korean red chili flakes (gochugaru), to taste
13 - 2 tablespoons rice flour
14 - 2/3 cup water
# How-To Steps:
01 - Cut the napa cabbage lengthwise into quarters, then chop into 2-inch pieces.
02 - Dissolve sea salt in 6 cups cold water in a large non-reactive bowl. Add cabbage pieces, tossing to coat. Place a plate and weight on top to keep submerged. Let sit for 2 hours, tossing every 30 minutes.
03 - Rinse the salted cabbage thoroughly under cold water 2–3 times to remove excess salt. Drain well in a colander.
04 - Whisk rice flour with 2/3 cup water in a small saucepan over medium heat until thickened, about 1–2 minutes. Let cool completely.
05 - In a blender, combine cooled rice paste, garlic, ginger, onion, fish sauce (or soy sauce), and sugar. Blend until smooth. Stir in gochugaru to desired spice level.
06 - In a large bowl, combine drained cabbage, daikon radish, carrot (if using), and scallions. Add spice paste and, using kitchen gloves, massage thoroughly to coat all vegetables evenly.
07 - Pack the kimchi tightly into clean glass jars or a fermentation crock, pressing down to eliminate air pockets. Leave at least 1 inch headspace at the top.
08 - Seal and leave at room temperature out of direct sunlight for 1–2 days, burping the jars daily to release gas. Taste after 48 hours; once sour and tangy to your liking, store in the refrigerator.
