Kimchi

Place cabbage in a large bowl with the salt and toss. Massage the cabbage until they soften a bit. 

Add enough cool water to cover the cabbage and stir until salt is dissolved. Keep the cabbage submerged with a plate over the bowl and a weight on top. 

Let it stand at room temperature 2 hours to overnight.

Drain the cabbage, saving the brine. Rinse the cabbage (not excessively, just a little quick rinse), drain, squeeze out any excess water, or blot with paper towels, and place it back in the bowl, adding the daikon radish and scallions.

Place the ginger, garlic, shallot, gochugaru, sugar, and 1-3 tablespoons of water in your food processor. Process until well combined, pulsing, until it becomes a thick paste.

Mix the paste with the cabbage and massage the vegetables and the red pepper mixture together.

Pack the cabbage into a large container leaving 1-2 inches room at the top for juices to release. Pressing them down a bit so they are submerged. 

Cover loosely with a lid (allowing air to escape) and place the jar on a plate to collect any juices that may escape. (The idea though, is to keep as much of the flavorful juice in the jar, so don’t overfill.) Leave this somewhere cool or on the counter for 3 days. While on the counter, you can press down on the kimchi daily with the back of a wooden spoon to keep it submerged.

Check for fermentation action or bubbles. Tap the jar and see if tiny bubbles rise to the top. Check for overflow (which also indicates fermentation). 

You can leave it out to ferment for 1-3 days and then refrigerate it or you can refrigerate it for 2 weeks to slowly ferment. The longer you ferment, the more complex and sour the taste.

Serve it as a side dish: scoop it out using a slotted spoon, place in a small bowl, drizzle with sesame oil , toasted sesame seeds, and fresh scallions.