Kimchi

Ingredients:

1 head cabbage, napa (about 1.25 kg)
8% sea salt by mass (1.25 kg cabbage * 0.08 = 100 g sea salt)
200% cold filtered water by mass (1.25 kg cabbage * 0.2 = 2.5 kg (or L))

(the following for every 1.25 kg of cabbage)
250 g white onion, diced (about 1 medium)
125 g green onions, diced (about 7)
60 g daikon radish (optional), julienne cut
30 g ginger, microplaned (2 tbsp)
10 g garlic, microplaned, (2 cloves)
30 g fish sauce (2 tbsp)
25 g white sugar (2 tbsp)
30 g Korean chili powder, also known as gochugaru (4 tbsp)

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1. On a large cutting board, quarter cabbage lengthwise. Cut into 3 cm strips and discard root end. Place cut cabbage into a large bowl or pot. Sprinkle the appropriate amount of sea salt over cabbage and toss by hand to distribute. Add to the container the appropriate amount of water. Place a plate or some other weighted object in the containter to submerge all cabbage. Cover container with lid and let sit at room temperature for 6 hours.

2. After 6 hours, pour contents into a colander so cabbage can lightly drain. At this point the cabbage should taste adequately seasoned and it should be dripping wet. Transfer cabbage to a large mixing bowl. Add all remaining ingredients and toss by hand to distribute, massage here and there to release more liquid.

3. Transfer all contents into 1 or 2 wide mouth mason jars, 2 liter or 64 oz capacity. Using the back of a large metal spoon, compact contents of jar to expell most air pockets. Fill jars only 80% full, leaving headroom for fermentation expansion. Cap jars with some type of airlock, or my preference: Easy Fermenter Lids. Store in a dark cold spot (18° C) for 10 days then transfer to fridge. Alternatively, start in the fridge (4° C) for 20 days, taking it out and leaving on the counter for an hour or two once a day, avoid letting the internal temperature get above 18° C.

Notes: