Kimchi

Instructions

1. 1 Cut the napa cabbage lengthwise into quarters, keeping the core intact so the leaves stay attached. Dissolve the coarse salt in a large basin of cold water, then submerge the cabbage and rub additional dry salt between each individual leaf, concentrating on the thick white stems.
2. 2 Let the salted cabbage soak for six to eight hours or overnight, turning once halfway through. The cabbage is ready when the thick white stems bend without snapping, indicating they have softened and released enough moisture for proper fermentation.
3. 3 Rinse the wilted cabbage thoroughly under cold running water three times to remove excess salt. Squeeze gently to extract as much water as possible, then set cut-side down in a colander for thirty minutes to drain completely before applying the paste.
4. 4 Make the kimchi paste by combining the gochugaru, fish sauce, shrimp paste, minced garlic, grated ginger, and sugar in a bowl. Add the julienned radish and scallion pieces, mixing thoroughly. The paste should be thick, vibrant red, and pungent.
5. 5 Working with one cabbage quarter at a time, spread the red pepper paste between every leaf, coating each one from base to tip. Start with the outermost leaves and work inward, ensuring thorough coverage while wearing gloves to protect your hands from the chili.
6. 6 Fold each seasoned cabbage quarter in half, wrapping the outer leaf around the whole bundle, and pack tightly into a clean fermentation jar or crock. Press down firmly to eliminate air pockets and submerge the cabbage in its own emerging juices.
7. 7 Leave the jar at room temperature for one to three days depending on the season and desired sourness, then refrigerate. The kimchi will continue to ferment slowly in the cold, developing deeper complexity over the following weeks. It keeps for months refrigerated.