1Instructions
- 1
Cut the napa cabbage into quarters and remove the core. Chop the quarters into bite-sized pieces.
- 2
Dissolve the sea salt in 4 cups of water to create a brine. Submerge the cabbage pieces in the brine and let it sit for 1-2 hours, turning occasionally.
- 3
Rinse the cabbage thoroughly under cold water to remove excess salt. Drain well and set aside.
- 4
In a large bowl, combine the grated ginger, minced garlic, sugar, soy sauce, and Korean red pepper flakes (gochugaru) to create the kimchi paste.
- 5
Add the julienned daikon radish, chopped green onions, and julienned carrot to the bowl with the kimchi paste. Mix well to coat the vegetables evenly.
- 6
Add the drained cabbage to the bowl and mix everything together until the cabbage is well coated with the kimchi paste.
- 7
Pack the kimchi mixture tightly into a clean, airtight container or jar, pressing down to remove any air bubbles.
- 8
Leave the container at room temperature for 1-2 days to ferment. Check daily and press down the kimchi to keep it submerged in its juices.
