1Marinate the Napa cabbage:
Chop the leaves of cabbage into quarters. In a large pot with 8 cups of water, add 1/2 cup kosher salt and mix together with cabbage leaves. Soak cabbage in salt solution for 3 to 4 hours. Remove from brine and rinse thoroughly in cold running water for several minutes. Squeeze as much water from leaves as possible. TIP: Use salad spinner.
2Prepare the vegetables:
Cut or julienne radish into thin strips using a mandolin or by hand. Chop scallions and cucumber into small pieces.
3Make Kimchi paste:
In a large bowl, combine red pepper with garlic and ginger. Mix with a wooden spoon until it makes a paste. Add radish, scallions and cucumber to paste mixture. Add cabbage leaves and mix together thoroughly. Be sure all are covered with paste mixture.
4Marinate the Kimchi:
In a large glass jar or non-reactive container with lid. Press down firmly to remove any air bubbles. Add reserved brine to fill and loosely screw lid on jar (gas will form as Kimchi ferments). Let jar sit on kitchen counter for 3 days and then tighten lid and place in refrigerator.
Remove Kimchi from jar. Drain brine. Plate next to main dish or eat as a snack. Can be eaten cold or room temperature
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