• Cut the cabbage in quarters lengthwise. Remove the hard core part and discard. Using a large knife, cut each quarter into 1-inch wide strips.
• Rinse the cabbage under cold water to remove possible dirt. Transfer the rinsed and drained cabbage to a large bowl. Add the salt and massage the cabbage with the salt using your hands or two spatulas.
• Let the cabbage rest for about 3 hours at room temperature, stirring once halfway. In the meantime, prepare the chili paste. Check the recipe below.
• After 3 hours, drain the cabbage but keep the brine. Rinse the cabbage twice under cold water, but do not squeeze it. Just give it a rinse.
• Transfer the drained cabbage to a large mixing bowl and add the sliced daikon radish and green onions Toss well to combine.
• Pour in the chili paste and stir to coat the cabbage with the paste. You can use your hands with gloves to massage the cabbage or simply use two spatulas.
• Pack the coated cabbage very well into 2 one-quart jars (do not fill it to the top, leaving about 1/3 to allow the cabbage to expand). Make sure there are no air bubbles. Next, pour in about 1/4 cup of the reserved brine on top of the packed cabbage into each jar. Cover with a lid, but do not screw it completely. You want to allow some air to escape.
• Place the jars in a dark place at room temperature (about 65-70°F) for 48 hours to ferment.
• After one day, use a spoon to submerge the cabbage again in the brine if it has risen above the surface.
• After 48 hours, the cabbage should have expanded a little bit and you should see some bubbles in the brine. Your kimchi is now ready!
• You can use it immediately or place it in the refrigerator for another 3-5 days to allow the flavors to develop and merge. I personally think kimchi tastes even better after 1 week in the refrigerator.
• Kimchi will keep in the refrigerator for up to 4 weeks. It can probably be kept for longer than that, but I haven't personally tried as I always finish it quickly.

Kimchi Chili Paste

• Add the water, sugar, and sweet rice flour to a medium saucepan. Heat over medium heat, whisking constantly until the sugar dissolves and the mixture slightly thickens. It should take 3-5 minutes.
• Once the mixture has thickened, transfer it to a bowl and add the gochugaru (Korean chili powder), vegan fish sauce, minced garlic, and ginger. Stir to make a paste.