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1
Shred the daikon into a strainer or colander.
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2
Rinse 1 time in cold water and drain.
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3
Place in a small bowl and lightly sprinkle with salt.
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4
Set aside until time to mix.
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5
Slice the ginger and pear into small pieces and toss in blender.
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6
Add garlic cloves and just enough water to blend into a thick paste.
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7
Pour blended mix into a small mixing bowl, then add all other paste ingredients and mix well.
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8
Cut the green/spring onion into roughly 1 inch sections and add to paste, mixing until onion is completely covered.
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9
Let stand about fifteen minutes.
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10
Add the shredded Daikon to the Napa cabbage and lightly toss.
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11
Add the seasoning paste and mix until well spread throughout the cabbage.
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12
Place into glass mason jar(s), leaving room at the top of the jar to accommodate swelling, and refrigerate.
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13
Depending on your sour level, the kimchi will be ready to serve in anywhere from one hour to several days.
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14
Note: To speed the souring/fermentation you can let the kimchi sit out at room temperature for up to 24 hours, just be sure to release the pressure that will build up.
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15
Kimchi will swell and create pressure during the fermentation process.
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16
It is important to release pressure every so often to prevent breakage of storage container.
