Very large, firm daikon radishes are the best for making this classic kimchi.
- 4 lb. daikon radishes, peeled and cut into 1" cubes
- 1 lb. Napa cabbage (firm inner leaves only), cut into 1" cubes
- 2 tbsp. kosher salt
- 1 1⁄2 cups roughly chopped trimmed Korean watercress
- 1⁄3 cup sugar
- 1⁄4 cup Korean chile powder
- 2 tbsp. finely chopped Korean salted shrimp
- 2 tsp. distilled white vinegar
- 6 cloves garlic, finely chopped
- 5 scallions, white and light green parts only, cut into 1" lengths
- (1) 1" piece ginger, peeled and grated
Put radishes, cabbages, and salt into a large bowl and toss to combine; let sit for 15 minutes.
Meanwhile, in another large bowl, combine the remaining ingredients. Add the salted radishes and cabbages and any juices from the bowl and toss to combine. Transfer mixture to a clean 1-gallon or 4-qt. glass jar, pressing down on the ingredients to compact them. Cover jar tightly with 2 layers of plastic wrap and let sit at room temperature for 4 days.
Uncover jar to release any carbon dioxide, stir ingredients, re-cover jar, and transfer to refrigerator. Let sit in the refrigerator, shaking the jar to disperse the ingredients from time to time, for at least 5 days. The kimchi will keep, refrigerated, for at least 6 months (its flavor will sharpen over time).