One Kimchi Recipe to Rule Them All

ONE KIMCHI RECIPE TO RULE THEM ALL YOU WILL NEED /2 cup of kochukaru 2 teaspoons of sauejeot 1 napa cabbage 8oz of ½ cup of salt daikon radish 4 medium scallions 4 tablespoon minced ginger 1 tablespoon minced garlic cloves granulated sugar 4 cup fish 12 teaspoons sauce LET'S MAKE THIS THING! 1. Cut the cabbage into two-inch long pieces and place in a large bowl 2. Sprinkle with salt and toss until the cabbage is evenly coated 3. Add enough cold water to just about submerge the cabbage 24h 4. Cover with plastic wrap and leave it to sit at room 5. Drain the cabbage in a colander and rinse with cold water temperature for somewhere between 12 and 24 hours 6. Place the remaining ingredients in a large bowl and stir to combine 48h 7. Add the cabbage and toss with your hands until evenly combined 9. Let sit in a cool, dark place for 24 hours. Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating. 8. Pack the mixture tightly into a clean 2-liter glass jar with a tightfitting lid, and seal the jar