1 large napa cabbage (about 2 lbs), quartered lengthwise with cores removed
1/4 cup kosher salt
1/2 cup water
8-10 large garlic cloves, minced
1 piece fresh ginger (2-inch), peeled and grated
1/2 cup Korean chili powder (gochugaru)
2 tablespoons fish sauce
2 tablespoons sugar
10-12 green onions, cut into 1-inch pieces
1 cup julienned carrot
1 small daikon radish, julienned (optional)
1. In a large bowl, salt the cabbage quarters by sprinkling salt between the leaves. Add water, then weigh down the cabbage with a plate to keep it submerged. Let stand for 1-2 hours.
2. Rinse the cabbage under cold running water to remove salt and drain well. With your hands, gently squeeze out any excess liquid from the cabbage. Set aside.
3. In a small bowl, make the kimchi paste by mixing the garlic, ginger, chili powder, fish sauce, and sugar.
4. Using your hands, gently squeeze out any remaining liquid from the cabbage. Transfer cabbage and any liquid to a large glass or ceramic bowl.
5. Add the kimchi paste, green onions, carrot, and radish (if using). Using your hands, massage the vegetables with paste until evenly coated.
6. Pack the kimchi tightly into a glass jar or fermentation crock. Press down to remove air pockets.
7. Cover with fermentation weight or airtight lid. Let ferment at room temperature for 1-2 days before transferring to cold storage.