Cabbage Kimchi

Ingredients

• 1 1⁄2 cups plus 1 tsp. sea salt
• 3 medium-size Napa cabbages, quartered lengthwise with core left intact, outer leaves discarded
• 1 1⁄2 lb. daikon radishes, peeled and julienned
• 1 cup plus 2 tbsp. Korean chile powder
• 3 tbsp. Korean anchovy sauce (aek jeot) or Southeast Asian fish sauce
• 2 1⁄2 tbsp. finely chopped Korean salted shrimp
• 2 tbsp. sesame seeds
• 30 Korean chives or garlic chives, cut into 1″ pieces
• 14 cloves garlic, finely chopped and mashed into a paste
• 10 scallions, white and light green parts only, thinly sliced diagonally
• 10 sprigs Korean watercress, trimmed and roughly chopped
• 2 (2″) pieces ginger, peeled, finely chopped, and mashed into a paste
• 1 large carrot, peeled and julienned
• 1 Asian pear, cored and julienned

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