PREP: 20 minutes STAND: 4 hours FERMENT: 2 days MAKES: 4 cups
1 medium head napa cabbage
3 Tbsp. kosher salt
½ cup coarsely shredded daikon
½ cup coarsely shredded carrot
¼ cup chopped green onions
2 Tbsp. fish sauce
1 to 2 Tbsp. Korean chile powder* (gochugaru red pepper powder or flakes) or sriracha sauce
1 Tbsp. grated fresh ginger
2 cloves garlic, minced
1 tsp. sugar
1 qt. water
4 tsp. kosher salt
1. Remove any wilted outer leaves from cabbage. Core and cut cabbage into 2-inch pieces. Measure 12 cups cabbage pieces. Toss the 12 cups cabbage pieces with the 3 Tbsp. kosher salt; place in a large colander set over a bowl. Let stand 2 to 3 hours or until wilted.
2. In a large clean bowl combine the next eight ingredients (through sugar).* Rinse cabbage; drain well. Add cabbage to daikon mixture; toss to combine. Let stand 10 minutes.
3. Transfer cabbage mixture to a large ceramic crock, glass container, or plastic food container. Place a clean plate that fits just inside the container on cabbage mixture; press plate down. Let stand at room temperature 2 to 24 hours or chill 5 to 24 hours, tossing cabbage and pressing plate down every hour until enough liquid is released to cover cabbage by at least 1 inch. (If needed, add enough brine to cover in a ratio of 1 cup water to 1 tsp. kosher salt.)
4. Place a large resealable plastic bag filled with the 1 qt. water plus the 4 tsp. kosher salt over plate to weight it down. Cover container with a clean kitchen towel or loose-fitting lid. To ferment, let stand out of direct sunlight at room temperature 2 to 3 days or chill 3 to 6 days. The kimchi is ready when it is bubbling.
5. Transfer kimchi to clean jars or airtight containers; seal and label. Store in the refrigerator up to 3 weeks.
*Recipe Note: To avoid burning your eyes and hands from the chile powder and to keep the mixture very clean to prevent contamination, wear rubber gloves when handling the ingredients or wash your hands well with warm water and soap both before and after preparation.
PER ¼ CUP KIMCHI: 15 cal., 0 g fat, 0 mg chol., 561 mg sodium, 3 g carb., 1 g fiber, 1 g pro.