A rough version of kimchi from Sandor Katz’s book Wild Fermentation
- 1 (2-pound) napa cabbage
- 1/2 cup kosher salt
- About 12 cups cold water, plus more as needed
- 8 ounces daikon radish, peeled and cut into pieces
- 4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts) (I forgot to get these in the version I just made, should be fine)
- 1/3 cup Korean red pepper powder
- 1/4 cup fish sauce
- 1/4 cup peeled and minced fresh ginger (from about a 2-ounce piece)
- 1 tablespoon minced garlic cloves (from 6 to 8 medium cloves)
- 1 1/2 teaspoons granulated sugar
Cut the cabbage into pieces, you can cut it into 2″ chunks or thin slices. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (it’s OK if a few leaves break the surface). Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
Mix all the other ingredients together. Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture. Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tight fitting lid and seal the jar. Let sit in a cool, dark place for 24 hours (the mixture may bubble).
Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week).