Prepare and Salt the Cabbage
Slice the napa cabbage in half lengthwise, then slice each half in half again to create four long quarters. Cut out the dense, hard core from the bottom of each quarter.
Lay each quarter flat and slice it crosswise into 2-inch-wide strips.
Place the chopped cabbage in a very large bowl. Sprinkle the salt over it. Put on a pair of food-safe gloves and begin massaging the salt into the cabbage for 2-3 minutes. The cabbage will start to soften and release water.
Pour enough filtered or distilled water over the cabbage to cover it completely. Place a plate or another heavy object on top to keep the cabbage submerged. Let it sit at room temperature for 1 to 2 hours.
Rinse and Drain
Pour the cabbage into a colander in the sink and drain away all the salty water.
Rinse the cabbage thoroughly under cold running water, tossing it with your hands to make sure all the pieces get rinsed. Do this three separate times.
After the final rinse, shake the colander to remove as much water as possible. Let the cabbage sit and drain for at least 20-30 minutes while you prepare the paste.
Make the Kimchi Paste
While the cabbage drains, grab a medium bowl. Combine the grated garlic, grated ginger, sugar, and fish sauce (or your chosen vegan alternative). Mix until well combined.
Stir in the gochugaru (Korean red pepper flakes). Start with the lower amount for mild kimchi and add more to your desired heat level. The mixture should form a thick, fragrant red paste.
Add the julienned radish and chopped scallions to the paste and stir to coat them.
Combine Everything
Gently squeeze small handfuls of the drained cabbage to remove any remaining water, then add it to the bowl with the kimchi paste and other vegetables.
Using your gloved hands, mix everything together thoroughly. Ensure every piece of cabbage and radish is evenly coated in the beautiful red paste. Don’t be shy—get in there and mix well!
