2 heads napa cabbage (approximately 2 lbs)

1/2 cup salt (for brine)

1/4 small Daikon radish

8 each spring or green onions

1 bunch Asian Chives

1/4 cup fish sauce

Seasoning paste

8 Each Hot red chili peppers

1 tablespoon finely ground red chili powder

3 tablespoons coarse ground red chili pepper

8 cloves garlic, peeled

1/2 small nashi pear

2 ounces fresh ginger, peeled

1 tablespoon sugar

1 tablespoon salt

Directions

Prepare the Cabbage

Cut the cabbage in half from bottom to top.

Place the cabbage in a large pot or other container big enough to handle the cabbage cut side up. Carefully lift the leaves and salt between them using about 1/2 the salt.

Slowly add water until there is enough to submerge the cabbage.

Add the rest of the salt spread over the cabbage and let sit for at least 4 hours. (overnight is best)

After soaking discard brine then rinse cabbage in cold water.

Prepare the Daikon, Green Onion, and Chives

Cut larger daikon in half from top to bottom.

Shred the daikon into a strainer or colander

Rinse 1 time in cold water and drain.

Place in a small bowl and lightly sprinkle with salt.

Cut the green/spring onion into roughly 1 inch sections and add to shredded Daikon.

Cut the chives into roughly 1 inch sections and add to Daikon/Green Onion.

Add fish sauce and mix well.

Set aside until time to mix.

Prepare seasoning paste

Slice the ginger and pear into small pieces and toss in blender.

Remove stems from peppers and add to blender.

Add garlic cloves and just enough water to blend into a thick paste.

Pour blended mix into a small mixing bowl, then add all other paste ingredients and mix well

Let stand about fifteen minutes.

Mix the Kimchi

Add the seasoning paste to the Daikon/Green Onion/Chives and mix well.

Add the seasoning mix to the Napa cabbage. Be sure to raise the leaves and spread the mix throughout the cabbage.

Place into storage container(s), leaving room at the top to accommodate swelling, and refrigerate.

Depending on your "sour" level, the kimchi will be ready to serve in anywhere from one hour to several days.

Serving size: 1 serving.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.