Spicy Homemade Kimchi

1.Cut the Napa cabbage in half lengthwise, then chop into 2-inch pieces.

2.In a large bowl, dissolve the sea salt in water to create a brine.

3.Add the Napa cabbage to the brine, making sure it's fully submerged. Let it sit for 2 hours, flipping occasionally.

4.Rinse the cabbage under running water to remove excess salt. Squeeze out the water and set aside.

5.In a separate bowl, combine the daikon radish, green onions, red pepper flakes, fish sauce, sugar, garlic, and ginger.

6.Mix the vegetable mixture with the cabbage until well incorporated.

7.Pack the kimchi into a clean glass jar, pressing down to remove air bubbles.

8.Leave the jar at room temperature for 2-3 days to ferment, then refrigerate.

9.Enjoy your spicy homemade kimchi as a tasty side dish or in various Korean dishes.