# What You'll Need:
→ Produce
01 - 1 large napa cabbage, approximately 2.5 lbs, cut into 2-inch pieces
02 - 1 medium daikon radish, approximately 7 oz, julienned
03 - 4 scallions, sliced
04 - 1 medium carrot, julienned (optional)
→ Salt and 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 version
11 - 1 tablespoon sugar
12 - 3 to 5 tablespoons Korean red chili flakes, adjusted to taste preference
13 - 2 tablespoons rice flour
14 - 2/3 cup water
# How-To Steps:
01 - Cut napa cabbage lengthwise into quarters, then chop into 2-inch pieces.
02 - Dissolve coarse sea salt in 6 cups cold water in a large non-reactive bowl. Add cabbage pieces and toss to coat evenly. 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 to 3 times to remove excess salt. Drain well and set aside.
04 - Whisk rice flour with 2/3 cup water in a small saucepan over medium heat until thickened, approximately 1 to 2 minutes. Allow to cool completely.
05 - Combine cooled rice paste, minced garlic, minced ginger, chopped onion, fish sauce or soy sauce, and sugar in a blender. Blend until smooth. Stir in Korean red chili flakes to achieve desired spice level.
06 - In a large bowl, combine drained cabbage, julienned daikon radish, carrot if using, and sliced scallions. Add spice paste and wearing kitchen gloves, massage thoroughly to coat all vegetables evenly.
07 - Transfer kimchi mixture tightly into clean glass jars or fermentation crock, pressing down to eliminate air pockets. Leave at least 1 inch headspace at the top of each container.
08 - Seal containers and leave at room temperature away from direct sunlight for 1 to 2 days. Open jars daily to release accumulated gas.
09 - Taste after 48 hours. Once kimchi reaches desired sour and tangy flavor profile, transfer to refrigerator for storage. Kimchi will continue to ferment slowly and develop deeper flavors over several weeks.
