Making Kimchi

• Prepare the cabbage: Begin by cleaning and cutting the Napa cabbage into quarters. Generously salt it, massaging the salt into the leaves until they begin to wilt. Let it drain for 1-2 hours, then rinse well to remove excess salt.
• Combine ingredients: In a large mixing bowl, combine the drained cabbage with matchstick-cut daikon, carrot, sliced scallions, minced garlic, grated ginger, Gochugaru, sugar, and fish sauce. Mix everything thoroughly, ensuring all the vegetables are well coated.
• Ferment: Pack the mixture tightly into a fermentation crock or jar, pressing down to ensure it's submerged in its liquid. Cover loosely and store in a cool, dark place. Allow it to ferment for 4-7 days, checking daily for flavor and to release any built-up gas.
• Refrigerate: Once the kimchi reaches your desired level of tanginess and flavor, transfer it into smaller jars. Press down to keep vegetables submerged under the liquid, then seal and store them in the refrigerator.