How to Make the Best Cabbage Kimchi

1 medium head (2 pounds) napa cabbage

¼ cup [easyazon_link identifier="B0034TY0A0" locale="US" tag="ashec-20"]sea salt[/easyazon_link] or [easyazon_link identifier="B007F1LCRM" locale="US" tag="ashec-20"]kosher salt[/easyazon_link] or other [easyazon_link identifier="B000EITYUU" locale="US" tag="ashec-20"]iodine free salt[/easyazon_link]

Spring, Distilled or Purified Water

1 tablespoon grated garlic

1 teaspoon grated ginger

1 teaspoon sugar

2 to 3 tablespoons [easyazon_link identifier="B00IYR20OU" locale="US" tag="ashec-20"]seafood flavor[/easyazon_link] or water

1 to 5 tablespoons [easyazon_link identifier="B005G8IDTQ" locale="US" tag="ashec-20"]Korean red pepper flakes[/easyazon_link] (gochugaru)

8 ounces Korean radish or daikon, peeled and cut into matchsticks

4 scallions, trimmed and cut into 1-inch pieces

Directions at allshecooks.com

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