Traditional Kimchi

Cut 1 large quartered napa cabbage into quarters lengthwise, then cut the core from each quarter.

In a large bowl, dissolve 1/2 cup sea salt (for brining) in 8 cups filtered water. Submerge the cabbage in the salt water, weighing it down if necessary. Let it soak for 2 hours, flipping the cabbage every 30 minutes.

After soaking, rinse the cabbage thoroughly under cold water 3 times. Drain well and set aside.

In a small pot, whisk together 1/2 cup water and 2 tbsp rice flour. Heat over medium heat, stirring constantly until it thickens to a paste. Cool completely.

In a large bowl, combine the cooled rice paste, 1/4 cup gochugaru (Korean red pepper flakes), 5 minced garlic cloves, 2 tbsp grated fresh ginger, 2 tbsp fish sauce (omit for vegan version), and 2 tsp granulated sugar. Mix well to form a spice paste.

Add 8 inches julienned daikon radish, 2 julienned carrots, and 6 cut into 1-inch pieces green onions to the spice paste and mix well.

Put on food-safe gloves. Take each cabbage quarter and spread the spice mixture between each leaf, working from the bottom up.

Tightly pack the kimchi into a clean glass jar, pressing down to remove air pockets. Leave about 1 inch of space at the top.

Seal the jar loosely to allow gases to escape during fermentation. Place the jar on a plate to catch any overflow.

Let the kimchi ferment at room temperature (65-75°F) for 1-5 days, depending on the desired sourness and your ambient temperature. Refrigerate when it reaches your preferred taste.

The kimchi will continue to ferment slowly in the refrigerator and can be stored for months, developing deeper flavors over time.