Quick Kimchi

1 head Napa cabbage
about 3lbs
Salt and pepper
1 daikon radish
cut into matchsticks
2 cloves garlic
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
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.
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.
In a medium bowl, make the spice paste by mixing the garlic, ginger, miso, gochujang, gochugaru and vinegar. Set aside.
Rinse the cabbage under cold running water, drain and squeeze any remaining water.
Before mixing all ingredients, make sure to use gloves or tongs because the chili paste will stain and smell.
Combine cabbage, daikon, carrots, green onions and spice paste together. Taste and adjust seasonings. Serve right away or ferment (see below for fermenting instructions).
*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.