Methods

1. Cut the head of cabbage in half lengthwise and then cut each half into thirds, making sure some of the root end is attached to each piece. Rinse each cabbage wedge under cold water and then shake dry. Sprinkle ⅓ cup salt on the cabbage, making sure to get it between the leaves of each piece, place them in a large bowl and then add cold water until the cabbage is just barely covered. Place a large plate on top of the cabbage to keep them submerged and allow to sit for 4 to 6 hours.
2. To prepare the chillies, break off the stems, and grind them, using a spice grinder, into a medium fine powder. (It should be about 5 tablespoons of ground chillies total.) Set aside.
3. 1 hour before starting to assemble the kimchi, place the carrots and radishes in a medium bowl, sprinkle with the remaining 1 tablespoon salt, and massage into the vegetables. Let stand for 1 hour, then gently squeeze the vegetables, discarding all of the salty liquid that’s accumulated.
4. About 40 minutes before starting to assemble the kimchi, make the kimchi seasoning paste. Place ½ cup water and daisima, if using, in a small saucepan over medium high heat and bring to a boil. Reduce the heat to medium and whisk in the sweet rice flour, stirring until it is smooth and thick with no lumps, about 1 minute. Remove from the heat, whisk in the reserved ground chillies, and allow to sit for 30 minutes. When cool, stir in the fish sauce, soy sauce, garlic, and ginger. Set aside.
5. Drain the cabbage and carefully wring out each wedges, gently twisting it to release as much water as possible. Wipe out the large bowl to make sure it is dry and return the drained cabbage wedges to it. Add the reserved kimchi paste and, using your hands (disposable gloves are your friend here!), rub the paste all over the cabbage, making sure to get in between every single leaf. Add the drained, salted carrots and radishes, as well as the garlic chives or scallions, and mix well, massaging the vegetables to make sure the paste adheres to everything.
6. To pack the kimchi, place one wedge in the bottom of a large, 2-quart jar, pressing it down. Top with some of the carrots and radishes, then another cabbage wedges, continuing to layer and press down until you finish with a cabbage wedge. Give everything one last press making sure as much air is out between the layers. You want about 2 inches at the top of the jar because the cabbage will start to release more liquid and expand as it ferments. Alternatively, you can use two quart jars to pack the kimchi.
7. Place a lid on the kimchi and allow it to ferment at room temperature for 1 to 3 days. The time it takes to ferment will depend on the temperature as well as your own personal preferences. In the winter, it usually takes me about 2 to 3 days to get to the right level of funk because my apartment is cold, whereas in the summer it usually only takes 1 to 2 days. Each day, gently press down the kimchi to release some of the natural gasses and reseal the jar.
8. After the kimchi has fermented at room temperature, transfer to the refrigerator and allow to cold ferment for 1 to 2 weeks before using. The kimchi will be good for many, many months, but will continue to ferment very slowly (I love the last of my super sour kimchi for stews and kimchi pancakes!).