Instructions

1 head napa cabbage (2½ pounds), cored and cut into 2‑inch pieces 2½ teaspoons canning and pickling salt Toss cabbage with salt in large bowl, cover, and let sit at room temperature for 1 hour. Transfer cabbage to colander, squeeze to drain excess liquid, and return to now-empty bowl. Cut out parchment paper round to match diameter of ½-gallon wide-mouth jar.
20 garlic cloves, peeled ½ cup Korean chili powder ⅓ cup sugar ¼ cup low-sodium soy sauce 3 tablespoons fish sauce 1 (2-inch) piece fresh ginger, peeled and chopped coarse 16 scallions, cut into 2‑inch pieces 1 carrot, peeled and cut into 2‑inch matchsticks Process garlic, chili powder, sugar, soy sauce, fish sauce, and ginger in food processor until no large pieces of garlic or ginger remain, about 20 seconds. Add chili mixture, scallions, and carrot to cabbage and toss to combine. Tightly pack vegetable mixture into jar, pressing down firmly with your fist to eliminate air pockets as you pack. Press parchment round flush against surface of vegetables.
Fill 1-quart zipper-lock plastic bag with 1 cup water, squeeze out air, and seal well. Place inside second zipper-lock bag, press out air, and seal well. Place bag of water on top of parchment and gently press down. Cover jar with triple layer of cheesecloth and secure with rubber band.
Place jar in 50- to 70-degree F/10- to 21-degree C location away from direct sunlight and let ferment for 9 days; check jar daily, skimming residue from surface and pressing to keep mixture submerged. After 9 days, taste kimchi daily until it has reached desired flavor (this may take up to 11 days longer; cabbage should be soft and translucent with a pleasant cheesy, fishy flavor).
When kimchi has reached desired flavor, remove cheesecloth, bag of water, and parchment, and skim off any residue. Serve. (Kimchi and accumulated juice can be transferred to clean jar, covered, and refrigerated for up to 3 months; once refrigerated, kimchi will continue to soften and develop flavor.)