Vibrant and lively, this easy kimchi recipe is packed with chili, green onions, garlic and ginger. Sprinkle it with julienned green onions and brown sesame seeds and serve it over steamed rice or with lightly grilled fish or meat.
Place the cabbage in a large bowl, sprinkle the salt over the cabbage and toss it well to coat. Pour in just enough water to cover the cabbage by about 1-inch. Place a plate over the cabbage to keep it submerged, and let it soak in brine at least 4 and up to 8 hours, or until the leaves are limp.
Drain the cabbage in a colander, reserving ¼ cup brine.
Place the reserved brine and all ingredients for the paste into a food processor or high-speed blender, and blend until smooth and uniform.
Toss the cabbage, radish and green onions together in a bowl and then spoon the chili paste over them. Toss the vegetables together with the seasoning until well coated.
Transfer the cabbage to a quart-sized mason jar and press it firmly down to remove all air bubbles. Place a glass weight inside the jar, and then seal tightly.
Allow the kimchi to ferment at room temperature for 3 days. Then transfer it to the fridge and allow it to age for 3 weeks before tasting. Consume within 6 months.
Skip the Fish Sauce: If you're not a fan of fish sauce, you can use miso paste instead or just omit it entirely.Skip the Sugar: Try using ½ cup grated Asian pear in place of the sugar in this recipe.