Homemade Kimchi | RICARDO

Ingredients

• 1 napa cabbage, about 3 ½ lb (1.6 kg)
• 2 cups (300 g) daikon, peeled and cut into thin 2-inch (5 cm) sticks
• 1 cup (130 g) carrots, peeled and cut into rounds
• ¼ cup (60 g) kosher salt
• 12 green onions, cut into 2-inch (5 cm) pieces, greens and whites separated
• 5 garlic cloves, peeled
• 1 ripe pear, peeled, cored and cubed
• 6 tbsp (40 g) Korean chili powder (gochugaru) (see note)
• 2 tbsp sugar
• 2 tbsp fresh ginger, peeled and coarsely chopped
• 2 tbsp (30 ml) fish sauce