1 large head napa cabbage, cored and separated into individual leaves, about 1 pound total
1 small daikon radish (about 4 ounces)
8 scallions, greens roughly chopped, whites reserved separately
8 cloves garlic
One 2-inch knob ginger, peeled
1/2 cup Korean chili powder (kochukaru)
2 tablespoons white or red miso paste (gf if necessary)
1 tablespoon sugar
Cut cabbage lengthwise then across in 2 inch pieces. Discard the root end. Place in bowl with scallion greens and daikon and sprinkle with kosher salt. Toss with hands until coated. Let sit at room temp 1-12hrs. Cabbage should be wilted and it should release 1/4-1/2cup liquid.
Meanwhile, combine scallion whites, garlic, ginger, chili powder, miso paste and sugar into a food processor and mix. Will form a rough paste.
When cabbage is wilted add mixture and turn to coat. Add up to 1 cup water to mixture. Add more salt if necessary. Should be as salty as sea water.
Pack tightly into jars, pressing down to ensure all air bubbles are gone.
Cover the Kimchi with its liquid.
Store in a cool, dry, dark place for 24hrs. Then it can go in the fridge. It is best eaten after 7 days in the fridge. Will last for <1month after opening.