Traditional Napa Cabbage Kimchi

Ingredients

• 2 large heads napa cabbage (3 1/4 pounds each)—halved, cored and cut into 2-inch pieces
• 2/3 cup kosher salt
• 10 garlic cloves, halved
• 1/2 small onion, chopped
• One 1-inch piece of fresh ginger, peeled and chopped
• 1/4 cup sugar
• 1/4 cup plus 3 tablespoons Asian fish sauce
• 1/2 pound daikon, peeled and cut into matchsticks
• 1 bunch scallions, cut into 2-inch lengths
• 3/4 cup gochugaru (Korean coarse red pepper powder); see Note

Steps

1. In each of 2 very large bowls, layer the cabbage and salt. Leave for 45 minutes, toss thoroughly, then leave for a further 45 minutes.
2. Fill a sink with cold water, then swirl the cabbage in it to wash away the salt. Drain and repeat this wash. Drain well, pat lightly dry with paper towels and put the cabbage into a very large bowl.
3. Purée the garlic, onion, ginger and sugar together in a mini food processor. Process again after adding the fish sauce, until blended.
4. Toss the daikon and scallions with the cabbage. Add the garlic mixture and red pepper powder and toss thoroughly. Pack into three 1-quart jars, press plastic wrap onto the kimchi's surface and leave the caps loose. Keep at room temperature for 3 days, until the cabbage is tangy and bubbling, then store in the refrigerator.