1bunch scallionscut into 1 inch length pieces (discard lower end)
Spices and Seasoning
5tablespoonsGochugaruKorean red pepper flakes powder
1tablespoonshrimp pastebagoong alamang
2teaspoonsgranulated white sugar
Cut the lower end if the Napa Cabbage and then discard. Slice the cabbage into small squares (1.5 x 1.5 inch) by starting to slice the cabbage in half lengthwise and then continue by slicing crosswise until the desired shape and size is achieved.
Place the chopped cabbage in a colander or a wide wire mesh. Wash with running water until clean.
Arrange the cabbage in a large mixing bowl. Add salt. Gently mash salt all over the cabbage using your hands. Pour cold water until the cabbage is fully submerged. Cover the bowl with a clear plastic wrap. Let the cabbage soak for 18 to 24 hours.
Discard the water and place the cabbage back on the colander or wire mesh. Wash with running water. Let all the liquid drip off. Set aside.
Combine cabbage, scallions, ginger, garlic, Daikon radish in a large mixing bowl. Toss.
Add all the spices and seasoning ingredients (see recipe above). Toss once more until all the ingredients are well blended.
Arrange in a large mason jar or Kimchi container. Cover the container tightly and place in a dark spot in room temperature for 20 to 28 hours. Note: The ingredients are starting to ferment at this point.
Let the air escape from the container by opening it. Seal it once more and place inside the refrigerator to chill for 3 days.
Serve as a side dish with your favorite food, or use it as an ingredient to make other dishes such as Kimchi fried rice.