(serving size: 1 cup)
- Prep Time: 10 minutes
- Cook Time: 10 days marinate
- Total Time: 10 days
Very large, firm daikon radishes are the best for making this classic kimchi.
Put radishes, cabbages, and salt into a large bowl and toss to combine; let sit for 15 minutes.
Meanwhile, in another large bowl, combine the remaining ingredients. Add the salted radishes and cabbages and any juices from the bowl and toss to combine. Transfer mixture to a clean 1-gallon or 4-qt. glass jar, pressing down on the ingredients to compact them. Cover jar tightly with 2 layers of plastic wrap and let sit at room temperature for 4 days.
Uncover jar to release any carbon dioxide, stir ingredients, re-cover jar, and transfer to refrigerator. Let sit in the refrigerator, shaking the jar to disperse the ingredients from time to time, for at least 5 days. The kimchi will keep, refrigerated, for at least 6 months (its flavor will sharpen over time).