1 Napa cabbage, around 1000g (2.2lbs)
2 bunches of green onions, washed with bulb removed
1/4 medium size daikon, julienned (or whatever is your preference)
2 medium carrots, julienned (or whatev.)
6 garlic cloves, peeled
1 meduim piece of ginger, peeled
2 aisian pears, peeled
1/3 cup kosher salt
4 tb Korean chili powder (ground chili flakes or sambal can also work)
1 tablespoon fish sauce
1-2 tablespoon Korean salted shrimp (you can also buy shrimp in chili flakes for an extra kick)
1 cup water
1-1.5 tablespoons sugar
Clean cabbage and remove any browned leaves and quarter it. From here you can cut it into strips or larger pieces. Salt the pieces of cabbage evenly, mixing with your hands so that all pieces are lightly coated with salt. Let this sit overnight (generally for eight hours). You’ll wake up to find the leaves softened and wilted. Now rinse the cabbage (I like filling up my sink and soaking it) and squeeze out the excess water (you don’t want super salty kimchi). Add in all your daikon, carrots, green onions, and other veg. Set aside.
In a small pot add water and sugar (you can also add rice powder and stir until transparent). I did not add the rice powder. The sugar should be dissolved in the liquid, set aside & cool.
Take garlic, pear, ginger, shrimp, fish sauce, chili powder (or flakes) and blend (either in a food processor, or you can use a mortar & pestal, if you want an extra workout. Now add in your sugar/water (option rice powder) mix. Make sure everything is combined well, this should result in an orangey/ redish sauce.
Evenly spread the sauce on the vegetables. I like to use my hands to combine everything. You can use gloves if your mix is of the spicier variety. Taste to make sure everything is to your liking, but keep in mind that the flavor will change as the kimchi ferments.
Transfer kimchi to a jar. Rest at room temperature for 1-2 days unlidded until it is slightly sour. Put lid on jar (or jars) and put in the refrigerator. Do not can as you normally would pickles or other veg. as this destroys the beneficial bacteria that fermentation encourages.
You can eat as is or in soups, savory pancakes, salads, omlettes, or a million other ways!
P.S I got this recipe from a friend of mine & tweaked it a tad. I’m sure the internet is filled with other recipes that you may find more to your liking. Either way, if you end up making some of this wonderful dish I would love hear about your recipes & techniques!