Classic Kimchi

Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Then cut each quarter crosswise into 2-inch strips.

Put the cabbage in a large bowl and sprinkle with the salt. Using your hands, rub the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy. Let stand for 1–2 hours.

Rinse the cabbage in cold water 3 times. Set aside to drain in a colander for 15–20 minutes. Meanwhile, make the spice paste.

Rinse and dry the bowl you used for salting. Add garlic, ginger, sugar, and fish sauce, and stir into a smooth paste. Stir in the Gochugaru Chili using 1 tablespoon (mild) or up to 5 tablespoons for spicy. Set aside until the cabbage is ready.

Gently squeeze all remaining water from the cabbage and mix it with the spice paste. Add the radish and scallions.

Using your hands, gently work the paste into the vegetables until they are thoroughly coated. Gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!

Pack the kimchi into a 1-quart jar. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar.

Place a bowl or plate under the jar to help catch any overflow. Put the jar in cool room temperature, out of direct sunlight, for 1–3 days. You may see bubbles inside the jar.

Check the kimchi once a day, opening the jar and pressing down on the vegetables with a spoon to keep them submerged under the brine. Taste a little! When the kimchi tastes ripe enough, put the jar in the refrigerator. You may eat it right away, but it's best after another week or two.