Instructions

1. Place the kale, radishes, and scallions in a large mixing bowl. Sprinkle with salt and toss to combine.
2. In the bowl of a mini food processor, add the ginger, garlic, chili flakes, and fish sauce. Process until mixture becomes a thick paste, scraping down sides when necessary. Alternatively, this can also be done by hand with a mortar and pestle.
3. Add chili mixture to the kale and radishes. Use hands to thoroughly work and massage into the vegetables. Liquid should be released as the vegetables soften and wilt. Pack the vegetables into a jar, one handful at a time, pressing down as you go to eliminate any air. There should be enough liquid to cover the vegetables completely. Place a weight on the vegetables to keep them submerged under the brine. (This can be a small glass bowl/jar filled with water or a tightly sealed plastic bag filled with water.) Cover jar and leave at room temperature, ideally between 65-72 degrees, for 5-7 days. After 5 days, taste kimchi and if you like the flavor, refrigerate. Otherwise, allow kimchi to ferment for another couple of days until it reaches desired flavor.