Preparation

• Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips.
• Place the cabbage in a large bowl and sprinkle with the salt. Massage the salt into the cabbage until it softens. Add enough water to cover the cabbage. Weigh it down with a plate and let it stand for 1 to 2 hours.
• Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 15 to 20 minutes.
• In a cleaned bowl, add garlic, ginger, sugar, and fish sauce. Stir into a smooth paste and mix in gochugaru.
• Gently squeeze any excess water from the cabbage and add it to the spice paste along with the radish and scallions.
• Mix thoroughly using your hands until the vegetables are coated with the paste.
• Pack the kimchi into a 1-quart jar, pressing down until the brine covers the vegetables, leaving at least 1 inch of space at the top. Seal the jar.
• Place a bowl under the jar to catch overflow. Let it sit at room temperature for 1 to 5 days.
• Check daily, pressing down on vegetables to keep them submerged. When ready, transfer to the refrigerator.