Kimchi - Napa Cabbage Kimchi (Baechu Kimchi)

2 head napa cabbage (approximately 2 lbs)

1/2 cup salt (for brine)

1/4 small Daikon radish

8 each spring or green onions

Seasoning paste

1 tablespoon finely ground red chili powder

3 tablespoons coarse ground red chili pepper

8 cloves garlic, peeled

1/2 small nashi pear

2 ounces fresh ginger, peeled

1 tablespoon shrimp or anchovy paste*

1 tablespoon sugar

1 tablespoon salt

* If you do not like the somewhat fishy element of kimchi, you can omit this ingredient and increase salt by 1/2 tablespoon.

Prepare the Cabbage
Cut the cabbage in half from bottom to top.
Place the cabbage in a large pot or other container big enough to handle the cabbage cut side up. Carefully lift the leaves and salt between them using about 1/2 the salt.
Slowly add water until there is enough to submerge the cabbage.
Add the rest of the salt spread over the cabbage and let sit for at least 4 hours. (overnight is best)
After soaking discard brine then rinse cabbage in cold water.

Prepare the Daikon, Green Onion, and Chives
Cut larger daikon in half from top to bottom.
Shred the daikon into a strainer or colander
Rinse 1 time in cold water and drain.
Place in a small bowl and lightly sprinkle with salt.

Cut the green/spring onion into roughly 1 inch sections and add to shredded Daikon.

Cut the chives into roughly 1 inch sections and add to Daikon/Green Onion.

Add fish sauce and mix well.

Set aside until time to mix.

Prepare seasoning paste
Slice the ginger and pear into small pieces and toss in blender.
Remove stems from peppers and add to blender.
Add garlic cloves and just enough water to blend into a thick paste.
Pour blended mix into a small mixing bowl, then add all other paste ingredients and mix well
Let stand about fifteen minutes.

Mix the Kimchi
Add the seasoning paste to the Daikon/Green Onion/Chives and mix well.
Add the seasoning mix to the Napa cabbage. Be sure to raise the leaves and spread the mix throughout the cabbage.
Place into storage container(s), leaving room at the top to accommodate swelling, and refrigerate.
Depending on your "sour" level, the kimchi will be ready to serve in anywhere from one hour to several days.