How to Prepare

1. Cut the cabbage lengthwise into quarters and remove the core. Then, chop the cabbage into bite-sized pieces.
2. Dissolve 1/4 cup of salt in 4 cups of water in a large bowl. Submerge the cabbage pieces in the saltwater, making sure they are fully covered. Let the cabbage soak in the saltwater for about 2-4 hours, turning them occasionally.
3. Rinse the cabbage thoroughly under cold water to remove excess salt. Drain well and set aside.
4. In a large mixing bowl, combine the drained cabbage, julienned Korean radish, chopped green onions, minced garlic, minced ginger, red chili flakes, sugar, fish sauce (if using).
5. Using gloves, mix all the ingredients thoroughly, ensuring that the cabbage and vegetables are evenly coated with the seasoning mixture. Adjust the seasoning according to your taste preferences. If the mixture seems dry, you can add a little water to facilitate the blending process.
6. Pack the kimchi mixture tightly into a clean glass jar or airtight container, pressing down firmly to remove any air pockets. Leave some space at the top of the jar as the kimchi will expand during fermentation.
7. Seal the jar or container tightly and let it ferment at room temperature for 1-2 days. After 1-2 days, taste the kimchi. If it has reached the desired level of fermentation and flavor, you can transfer it to the refrigerator to slow down the fermentation process. Kimchi can be enjoyed immediately or left to ferment for a few more days for a tangier flavor.
8. Store the kimchi in the refrigerator for up to several weeks. As it continues to ferment, the flavor will develop further.