Instructions

1. In a large bowl, combine the chopped Napa cabbage and sea salt. Let it sit for 2 hours, tossing occasionally until the cabbage wilts.
2. Rinse the cabbage under cold water and drain well.
3. In a separate bowl, mix together the grated ginger, minced garlic, sugar, Korean red pepper flakes, fish sauce, and water. Stir well to create a paste.
4. Add the rinsed cabbage, julienned carrots, sliced radishes, and dill weed into the paste. Mix thoroughly to coat all ingredients evenly.
5. Transfer the mixture into a clean glass jar, pressing down firmly to remove any air pockets. Leave some space at the top as the kimchi will expand during fermentation.
6. Seal the jar and let it sit at room temperature for about 2-3 days, before transferring it to the refrigerator. Taste the kimchi daily to check for the desired fermentation level.
7. Once fermented to your liking, store in the fridge for up to 3 weeks.