Day One: Core and rough chop nappa cabbage into 2” lengths.
Add to a large bowl of salt water and soak for 24 hrs on counter.
Rest a plate on top to keep cabbage fully submerged; cover in plastic wrap.
Day Two: Strain cabbage and thoroughly rinse.
Return to bowl and set aside.
Chop radish and carrots into matchsticks, mince the fresh garlic, and use kitchen shears to slice the green onion.
Toss together with pepper powder and just enough water (a few ounces) to create a thick paste that will coat the vegetables.
Add veggie/pepper mixture into the large bowl of rinsed cabbage and mix with hands until evenly coated.
Pack tight into sterilized jars or crock.
Leave an inch of space on top for the fermentation gasses. Close jars and leave out on the counter 24 hours.
Day Three: Open each jar to release gasses (this should be audible), then transfer jars to the refrigerator or cold storage.
Day Six-Eight: Kimchi is now ready to eat! But we prefer to wait about ten days for best flavor.