Recipe adapted from David Lebovitz (link below).
1 large Chinese or Napa Cabbage
1 gallon water
1/2 cup coarse salt
1 small head of garlic, peeled and finely minced (You can use jar garlic equivalents too)
1 2-inch piece of fresh ginger, peeled and minced (You can use jar ginger equivalents too)
1/4 cup fish sauce
1/3 cup chili paste
1 bunch green onions, cut into 1-inch lengths (use the dark green part too)
1 medium daikon radish, peeled and grated
1 teaspoon sugar or honey
1. Slice the cabbage lengthwise in half, then slice each half lengthwise into 3 sections. Cut away the tough stem chunks.
3. Mix the other ingredients in a very large metal or glass bowl.
4. Drain the cabbage, rinse it, and squeeze it dry.
5. Here’s the scary part: mix it all up. (Ok, this isn't very scary, but David wrote it that way. He is a funny guy) Tip from David: Some recipes advise wearing rubber gloves since the chili paste can stain your hands.
7. Check the kimchi after 1-2 days. If it’s bubbling a bit, it’s ready and should be refrigerated. If not, let it stand another day, when it should be ready.
8. Once it’s fermenting, serve or store in the refrigerator. If you want, add a sprinkle of toasted sesame seeds over the kimchi for serving.
Storage: Many advise to eat the kimchi within 3 weeks. After that, it can get too fermented.