Homemade Kimchi

Instructions

1. On a work surface, cut the cabbage into long wedges and remove the core. Cut the wedges into cubes.
2. In a very large bowl, combine the cabbage, daikon, carrots and salt. Cover the mixture with a large plate and weigh it down with a heavy object, such as large cans. Let degorge in the refrigerator for 1 hour 30 minutes.
3. Drain the vegetable mixture in a strainer and rinse twice under cold water. Drain again and place the strainer over the bowl. Cover the mixture again with a plate and weigh down with a heavy object. Let drain in the refrigerator for 1 hour.
4. Discard the water and transfer the vegetables back into the bowl.
5. Meanwhile, sterilize two 4-cup (1 litre) straight-sided glass jars (straight sides make the jars easier to fill).
6. In a food processor, purée the whites of the green onions, garlic, pear, chili powder, sugar, ginger and fish sauce.
7. Add the purée and remaining green onions to the bowl of vegetables. Mix with your hands until everything is well combined. We recommend using kitchen gloves to toss the vegetables with the aromatics and to transfer the mixture into the jars.
8. Divide the kimchi between the two jars, leaving a 1-inch (2.5 cm) space at the top. Press on the mixture to pack it down. Remove any air bubbles. Wipe the rim of the jar with a clean dishcloth. Cover the jars with a piece of cheesecloth or thin fabric and secure with the rings.
9. Place the jars upright on a large plate or in a baking dish. Place in a dark, cool spot, between 64 and 70°F (18 and 21°C). Let ferment for 4 days (see note).
10. Once the fermentation period is finished, replace the pieces of cheesecloth with clean lids (discs). Seal the jars. The kimchi will keep for 8 to 12 months in the refrigerator. Pack the mixture down with a clean utensil after each use.