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1
Cut the cabbage lengthwise in half, and then cut each half lengthwise into thirds.
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2
Cut off the bottom ends and then cut each piece crosswise into small strips.
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3
Toss the cabbage and salt in a very large bowl, and add water to cover.
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4
Let the cabbage sit in the salty water for 2 hours.
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5
Rinse the cabbage well and allow it to drain in a colander for about 20 minutes.
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6
Meanwhile, combine the rest of the vegetables in a very large bowl with the garlic, ginger, fish sauce, sugar, red curry paste, paprika, and cayenne.
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7
Gently squeeze the cabbage to let out any excess water and add it in to the bowl.
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8
Toss it all together with your hands (preferably in gloves).
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9
Finally, pack the kimchi into your jars.
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10
I divide it evenly between four 16-ounce Mason jars with canning lids.
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11
Let the jars stand at room temperature in a dark place.
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12
Check your kimchi jars daily and refrigerate them when ready.
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13
If you see bubbles in the jars, its a totally normal part of the process.
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14
I like to open the jars once a day while theyre fermenting to release the gases that are produced during fermentation.
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15
You can taste it a little each day to see how it changes over time.
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16
There isnt a set day when it will be ready (a lot of it is personal preference), but Id say anywhere between 3 to 10 days (or up to 2 weeks, even).
