Quick Kimchi

ingredients
all
1 head Napa cabbage
about 3lbs
Salt and pepper
1 daikon radish
cut into matchsticks
2 cloves garlic
microplaned
1 piece ginger
grated or microplaned
1/4 cup white or red miso paste
3 tbsp gochujang Korean chili paste
3 tbsp gochugaru Korean chili powder
1/3 cup distilled vinegar
2 large carrots
thin julienne or grated
1 bn green onions
sliced thin or thick
Optional: fish sauce
toasted sesame oil, cucumber, toasted sesame seeds
Instructions
1
Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 1 inch strips. Mix cabbage with 1 Tbsp salt and set aside for an hour.
2
For the daikon, let is oak in some cold water for at least 20 mins to get the bitterness out and add a nice crunch.
3
In a medium bowl, make the spice paste by mixing the garlic, ginger, miso, gochujang, gochugaru and vinegar. Set aside.
4
Rinse the cabbage under cold running water, drain and squeeze any remaining water.
5
Before mixing all ingredients, make sure to use gloves or tongs because the chili paste will stain and smell.
6
Combine cabbage, daikon, carrots, green onions and spice paste together. Taste and adjust seasonings. Serve right away or ferment (see below for fermenting instructions).
7
*If fermenting, pack into a jar, seal and leave out for 1-4 days in room temp. You may see bubbles inside the jar and brine may seep out; place a bowl or plate under the jar to help catch any overflow. Check the kimchi once a day to release gasses, once it tastes ripe enough to your liking, refrigerate. You can eat this right away, but it’s best after a week and will last in the refrigerator for up to two weeks.