Description

Kimchi is not a singular dish but rather a type of fermentation process essential in Korean cuisine—salty, spicy, sour, pungent, often crunchy, with zing. Not every kimchi, however, is spicy or pungent. There are many kimchi varieties that do not use any chili flakes and are, in fact, clear in color (these are called baek-kimchi, or white kimchi) with a tangy broth or brine.

Directions

1. Gather the ingredients.
2. Mix 1 cup Korean coarse sea salt into 10 cups water in a large bowl or a plastic container that can hold up to 1 1/2 gallons of liquid, until dissolved. It’s okay if you see some salt not fully dissolved and sunk to the bottom. 
3. Add the 5 pounds Napa cabbage, chopped into 1 1/2-inch pieces to the salt water and give it a good mix to ensure that the salt water has touched all the cabbage. 
4. Place a bowl on top of the cabbage and put heavy objects, such as canned tomatoes, a cutting board, or a Dutch oven lid on top to help the cabbage stay submerged in the salt water. Let sit for 2 hours.  
5. While the cabbage is salting, grab another large bowl (that can hold at least 1 1/2 gallons) and mix together 1 cup gochugaru, 1/2 cup fish sauce, 1/2 cup grated Asian pear or apple, 2 tablespoons minced garlic, and 1 teaspoon grated fresh ginger. It should form a thick paste. 
6. Fold in 1/2 cup thinly sliced green onion, 1/2 cup julienned daikon radish, and 1/2 cup sliced garlic chives, if using. Cover and set aside. You will notice that the paste becomes slightly more watery and the radish becomes limp as the time goes by. That is what we want to see. Give it an occasional stir to incorporate well. 
7. After the cabbage has sat for 2 hours, grab a strainer. Drain off the brine from the cabbage, then rinse the cabbage under water, squeeze gently, and place it into the strainer. Repeat the rinsing process twice. Drain off any excess liquid. 
8. Remove half the kimchi paste from the bowl and reserve, then add the salted cabbage to the remaining kimchi paste in the large bowl. Use gloved hands to mix the ingredients well. Taste the kimchi and add more of the reserved paste a little at a time, mixing after each addition, until the flavor is as spicy and salty as you like.
9. Transfer the kimchi to a lidded large plastic container or a half gallon mason jar, leaving about 1-inch headspace. Rest the lid over the plastic container without sealing it, or if using a mason jar, screw the lid on loosely to allow for fermentation gases to escape. Transfer to a plate to catch any leaks.
10. Place plastic wrap directly over the kimchi and press gently to remove any air. Let it sit on the kitchen counter for 1 to 2 days during the summer and up to 3 days in the winter. Check everyday and “burp” the kimchi to see whether the scent suggests fermentation (the smell will be slightly vinegary). Store in the refrigerator for another 2 weeks for slow fermentation, and enjoy within 3 months.