Easy Kimchi

Learn how to prepare this traditional Korean side dish professionally.
Place the cabbage in a large bowl and sprinkle with salt. If desired, mix thoroughly using gloves. Put a heavy pan with a load on top and leave the cabbage for 1-2 hours, until it wilts and water is released.Drain after 1-2 hours. Rinse the cabbage 2-3 times in the sink until the salt is removed, and drain in a colander for another 15-20 minutes.Mix the cabbage with the rest of the ingredients (through water) and toss to combine. Using gloves, add the Korean red pepper flakes and start mixing and rubbing the flakes into the mixture. Add daikon radishes and green onions to the mixture, stirring constantly.After mixing, transfer the mixture to the jar, pressing it down and wrapping it tightly so that the mixture is soaked in its own liquid. Cover the jar and leave it at room temperature for 2-5 days. Transfer the jar to a plate, as the mixture may froth during fermentation.Every day of fermentation, remove the lid to release the gases, and apply pressure to the mixture to keep it submerged. You can try it every day to decide if you like the fermentation level.After 2-5 days of fermentation, store the kimchi in the refrigerator.