Ingredients

Method

Cut the cabbage into quarters, then slice into 1-inch wide pieces. Place the cabbage and radish in a large bowl and sprinkle with salt. Toss to coat and let stand for 2 hours to draw out the water from the vegetables.

Rinse the vegetables in cold water 3 times, then drain.

Prepare the kimchi paste by mixing the sugar, gochugaru, fish sauce, shrimp paste, minced garlic, minced ginger, and chopped scallions.

Combine the drained vegetables with the kimchi paste, ensuring that all pieces are well-coated.

Pack the kimchi into a clean glass jar, pressing down firmly to remove any air bubbles.

Cover the jar and let it sit at room temperature for 2-3 days to ferment. Once fermented, refrigerate. It will continue to ferment slowly and can be enjoyed for several months.