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  • 2 pounds napa cabbage cored and cut into 1-inch pieces (one large cabbage)
  • ¼ cup sea salt*
  • 2 cups daikon radish cut into matchstick strips
  • 2 tablespoons fresh ginger roughly chopped( 2-3 disks, peels ok)
  • 1 small head of garlic whole
  • 1 shallot quartered
  • 6 tablespoons gojuchang paste
  • 3 tablespoons fish sauce more to taste
  • 1 tablespoon dried shrimp
  • 2 teaspoons sugar


  • Remove the outer leaves.
  • Cut the remaining cabbage into 1 inch pieces and place in a large bowl, layered with the salt and toss.
  • Add enough cool water to cover the cabbage and stir until salt is dissolved.
  • Keep the cabbage submerged with a plate over the bowl and a weight to hold it down and let stand at room temperature 6-8 hours (giving a stir midway through if possible) or overnight.
  • Reserving the brine, drain the cabbage.
  • Squeeze out excess water and place in a large bowl.
  • Add the sliced daikon.
  • Place the remaining ingredients in a food processor and pulse until a paste is formed.
  • PUT ON SOME GLOVES and then massage and mix the paste with the cabbage.
  • Scoop into 1L clean pickle jars. Packing down tightly.
  • Top with a pickling puck.
  • Slowly top off the kimchi with the reserved brine until just covered.
  • Place a silicone airlock and loosely top with a canning ring.
  • Let sit for 2 - 3 days somewhere dark and warm, placing the jars in a small pan to catch any of the overflowing juices. Squeeze the vent every couple days to release pressure.
  • Check for desired tangyness and if not quite tangy enough, let sit for another 2-3 days.
  • Remove the puck and airlock, top with a lid and put in the fridge, where it will keep for months!


* I found that it wasn't quite salty enough, so will play with adding salt to the paste next time. Maybe 2 teaspoons or so.
More great tips from Feasting at Home:
  • After 3 days. Tap the jar to see if any bubbles rise to the top- indicating that it is fermenting.
  • Taste the kimchi for tanginess.
  • Continue to ferment for  2-3 more days if you want it tangier or softer, then place in the fridge.
  • Once you have it in the fridge, taste again. It will continue to ferment but at a much slower rate.  It will develop more flavor and complexity over the next two weeks in the fridge, and the spice level will mellow with time!