Red Cabbage Kimchi

Directions

1. 1
   Cut the cabbage into quarters through its core.
2. 2
   Cut the core out of each quarter.
3. 3
   Cut each quarter cabbage into 4 sections lengthwise.
4. 4
   In a large bowl or plastic container, dissolve the salt in the water; then add the cabbage, breaking it apart as you add it to the brine.
5. 5
   Use several plates to weigh the cabbage down so it is submerged in the solution.
6. 6
   Let the cabbage soak for at least 6 hours and preferably overnight (10 to 12 hours).
7. 7
   Remove the cabbage from the brine and spin it in a salad spinner to remove the excess moisture.
8. 8
   Place the drained cabbage in a large bowl and toss it with the sugar.
9. 9
   Make sure the cabbage is evenly coated with the sugar.
10. 10
    Cut the scallions and the watercress into 1-inch (2.5-centimeter) sections and put them in a food processor.
11. 11
    Process until finely minced.
12. 12
    Combine the scallions and watercress with the cabbage, then add the grated radish and pears.
13. 13
    Toss the mixture to thoroughly combine.
14. 14
    Put the ginger, garlic, fish sauce, shrimp paste, cayenne, and red pepper flakes in a blender and puree until smooth.
15. 15
    Pour over the cabbage mixture, using a large spoon to stir until the puree and the vegetables are evenly combined.
16. 16
    Pack the mixture into a nonreactive container and cover it loosely with plastic wrap or a lid.
17. 17
    Let the cabbage sit at room temperature for 2 to 6 days, depending on the temperature of the room.
18. 18
    (A cooler room will take more time; a warmer room will take less.)
19. 19
    The kimchi will be ready when the mixture changes to a uniform purple color throughout.
20. 20
    Bubbles will be visible in the kimchi and it will have a pH of 4.5 or lower.
21. 21
    When the kimchi is ready, pack it into jars and refrigerate.
22. 22
    The kimchi will continue to mature and ferment in the refrigerator, though this will happen much more slowly in the cold environment.
23. 23
    The kimchi should be eaten within 3 to 4 weeks.