Very large, firm daikon radishes are the best for making this classic kimchi.
Yield: makes about 12 cups
- 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).