1 large head napa cabbage
1 huge daikon radish (mine was like 1 1/2 feet long!)
1/2 cup coarse kosher salt
2 tablespoons crushed garlic
2 tablespoons grated ginger
1/4 cup green onions, thinly sliced
2 tablespoons white sugar
4 tablespoons Bragg's
4 to 6 tablespoons gochugaru (ground red chili pepper)
2 tablespoons water
1. Peel off the nasty outside leaves off the napa cabbage and cut the head in 1/2 length-wise, then cut the cabbage halves width-wise in 1/2" shreds. Rinse well in a colander. Place in a large nonreactive container. Peel daikon radish and cut in half and half again both times length-wise. Then cut width-wise in 1/4" pieces. Rinse well in a colander. Place in the large nonreactive container with the napa cabbage.
2. Sprinkle the napa cabbage and daikon mixture with the coarse salt and mix thoroughly. Put a plate with a few cans of veggies on top of the mixture and let it sit for 2 hours. Meanwhile, mix together paste ingredients in a bowl.
3. Once the 2 hours is up, thoroughly rinse and drain the napa cabbage and daikon radish mixture (I used my salad spinner to get the excess liquid off). Rinse out the large container you were using and put the napa cabbage and daikon radish back in it. Add green onions, ginger, garlic, and the paste. Mix everything until evenly coated.
4. Put the un-fermented kimchee mixture in 3 jars (you can even eat it right now if you want to) and fill the jars 1/2 way with water. Close the jars tightly.
5. Let the jarred kimchee sit out at room temperature to ferment for 2 to 4 days or until you see bubbles. Once the kimchee has fermented put it in the fridge.
Kimchee is awesome. Check out my blog www.veganluvies.blogspot.com  to see what I do with it!
Source of recipe: I got the idea from http://vegandinners.blogspot.com/2008/05/cabbage-kimchi.html