Make traditional napa cabbage kimchi (baechu-kimchi)

Quarter 1 large napa cabbage, salt generously between leaves with 1/2 cup coarse sea salt, and let sit 2 hours (flip halfway). Rinse 3 times and squeeze dry. Make a paste: blend 1/4 cup gochugaru (Korean chili flakes), 3 tbsp fish sauce, 1 tbsp sugar, 4 minced garlic cloves, and 1 tsp grated ginger. Mix in julienned daikon, scallions, and carrot. Massage paste into every cabbage leaf. Pack tightly into a jar, press out air, and leave at room temperature 2-3 days, then refrigerate.

Tips

• Gochugaru is essential — regular chili flakes do not give the same flavor or color
• Press cabbage down daily during fermentation to keep it submerged in its own brine
• Taste daily — refrigerate when it reaches your preferred tanginess
• Fermentation is faster in warm weather (1-2 days) and slower in cold (3-5 days)