Directions
Prepare the Cabbage: Cut the napa cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root.
In a large bowl, toss the cabbage with the sea salt until it's evenly coated.
Brine the Cabbage: Pour enough cold water (about 12 cups / 2880 ml) over the cabbage to fully submerge it.
Place a plate or baking sheet on top to keep it submerged.
Let it sit at room temperature for 12 to 24 hours.
Rinse and Drain: Drain the cabbage in a colander and rinse thoroughly with cold water. Gently squeeze out any excess liquid and place the cabbage in a large, clean bowl.
Make the Kimchi Paste: In a separate medium bowl, combine the daikon radish, scallions, Korean red pepper powder, fish sauce, ginger, garlic, and salted shrimp.
Stir until you have a well-combined paste.
Combine: Add the kimchi paste to the bowl with the drained cabbage.
Using your hands (we recommend wearing gloves!) , toss and massage the paste into the cabbage until every piece is thoroughly coated.
Pack and Ferment: Tightly pack the kimchi into a clean 2-quart / 2-liter glass jar, pressing down to remove air bubbles. Seal the jar with a tight-fitting lid and let it sit in a cool, dark place for 24 hours. You may notice some bubbling, which is a good sign!
Refrigerate: After 24 hours, open the jar to release any built-up gases (this is called burping ). Reseal the jar and refrigerate for at least 48 hours before enjoying. The flavor deepens and improves over time, with the peak flavor around 1 week.
Store: Keep the kimchi refrigerated for up to one month.
Don't Toss the Brine: Once your kimchi is gone, drink the leftover liquid! A ¼ cup shot about 15 minutes before a meal can aid digestion, help with acid reflux, and even curb sugar cravings.
