Kimchi

Directions

1. 1
   Reserve 1-2 outer leaves of the napa cabbage and refrigerate for later use (wrap in plastic).
2. 2
   Cut remaining cabbage and place it in a bowl with the salt and toss.
3. 3
   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 let stand at room temperature 6-8 hours (giving a stir midway through if possible) or overnight.
4. 4
   Drain the cabbage, saving the brine. Rinse cabbage, drain, squeeze out any excess water and place it back in the bowl, adding the daikon radish and scallions.
5. 5
   Place the ginger, garlic, shallot, red pepper flakes, fish sauce ( or alternatives) and sugar in your food processor. Process until well combined, pulsing, until it becomes a paste. Scoop over the cabbage and using tongs or gloves, mix and massage the vegetables and the red pepper mixture together really well, until well coated. Pack the cabbage into a large 2-quart glass jar (or two, 1 quart jars) or a crock, leaving 1-2 inches room at the top for juices to release.
6. 6
   Add a little of the reserved brine to just cover the vegetables, pressing them down a bit. Cover with a lid and place the jar on a rimmed baking sheet to collect any juices that may escape. ( The idea though, is to keep as much of the flavorful juice in the jar, so dont over fill) Leave on the counter for 3 days, then store in a sealed jar in the refrigerator where it will continue to ferment. The kimchi is ready, but wont achieve its full flavor and complexity, until about 2 weeks, slowly fermenting. The longer you ferment, the more complex and sour the taste.
7. 7
   This will keep for months on end in the fridge and will continue to ferment very slowly, getting more and more flavorful.
8. 8
   To serve it in a bowl as a side dish, scoop out using a slotted spoon, drizzle with sesame oil and toasted sesame seeds, fresh scallions.