- 1 head Napa cabbage, about 2 lbs.
- 1/4 cup sea salt
- 7 cloves garlic, grated
- 1 tsp freshly grated ginger
- 1 tsp honey
- 1 tbsp fish sauce
- 3-4 tbsp Korean red pepper flakes (gochugaru) or chili paste
- 9 oz. daikon radish, peeled and finely diced
- 3 scallions, cut into 1-inch pieces
- Cut the cabbage into quarters lengthwise and remove the cores. Cut each into strips 2-inches wide. Place in a large bowl with the salt. Use your hands to massage the salt into the cabbage until it starts to soften. Add enough water to cover the cabbage. Place a plate on top and weigh it down with a heavy object. Let stand for 1 hour.
- Rinse the cabbage under cold water and then place in a colander to drain for 15 minutes. Repeat this step two more times.
- Meanwhile, stir together the garlic, ginger, honey, fish sauce, and Korean red pepper flakes in a small bowl until a smooth paste forms. Set aside.
- Squeeze out any remaining water from the cabbage and place in a large bowl. Add the daikon radish, scallions, and paste. Mix thoroughly, using your hands to work the paste into the vegetables until they are coated.
- Place the kimchi into a jar, pressing down until the brine rises to cover the vegetables, leaving at least 1-inch of space. Seal the jar with a lid.
- Let the jar stand at room temperature for 2-5 days to ferment. Check once a day, pressing down on the vegetables to keep them submerged. When the kimchi tastes as desired, transfer to the refrigerator to store.