• Cut through the base of the cabbage and pull apart to split in half. Then, cut through each half at the base and pull apart to split into quarters. Rinse under running water and drain. Place in a large bowl and sprinkle salt evenly over cabbage leaves, lifting leaves to sprinkle salt in between leaves. Cover and leave overnight (6 to 8 hours).
• Drain and rinse cabbage really well under running water. Taste the cabbage. If it is still too salty, soak in water for 20 minutes. Drain and squeeze out as much water as possible from the cabbage. Continue to drain in colander for 30 minutes.
• Wash jars in warm, soapy water. Place the washed jars in a deep pot or canner. Fill the jars up to the top and the canner up to the same level as the jars with water. Cover the canner and bring water to a simmer (with small bubbles).
• Wash metal bands and silicone fermentation lids with warm soapy water. Drop the metal bands (but not the silicone fermentation lids) into the canner together with the jars. When ready to use, take them out from the canner with a pair of tongs. Dry them with a clean towel. If you are using plastic bands, wash them with warm soapy water but do not drop into canner.
• Cut off the core from each cabbage quarter. Then, cut crosswise into ¾ inch wide slices. Transfer to a large bowl.
• Add julienned carrot, Korean radish, Asian pear, green onions, red dates, yellow and red bell peppers. Sprinkle minced garlic, ginger, salt (if using), and sugar over the vegetables.
• Mix, toss, squeeze, and massage shredded cabbage and vegetables well to incorporate the salt and red pepper powder well. This will take some work, about 4 to 5 minutes, and you should see some juices/brine being released. Use a wooden tamper/pounder to pound and mix the cabbage and vegetables for another 4 to 5 minutes until vegetables are wilted and juicy.
• Pack cabbage into prepared jars with a couple of handfuls of cabbage at a time. Use wooden tamper/pounder to pack it down firmly. Continue adding and packing down the cabbage until the jar is filled to just below the shoulder. The brine should rise up to the top. Do not overfill jar.
• Place a cut-out cabbage circle on the surface of shredded cabbage to prevent little bits from floating up. Place a weight on the top to keep the shredded cabbage submerged in the brine.
• Wipe the rim of the jar, place a silicone fermentation lid on the rim, and secure with a Mason jar band. Place jars on a tray just in case the brine overflows the jar. Transfer to a cool, dark place to ferment with preferably an ambient temperature between 60⁰F and 70⁰F / 15⁰C and 21⁰C.
• Fermentation should begin within 2 days. As it proceeds, you will notice these changes:

  a. The cabbage and vegetables swell up so that the brine almost touches the lid.

  b. Pockets of gas appear in the cabbage.

  c. The color changes from bright green to the color of cooked vegetables.

  d. The color changes from bright green to the color of cooked vegetables.

  e. A sulfurous aroma emitting from the jar.

Taste Test

• After 3 days, open the jar, remove the weight and cut-out cabbage circle, and have a taste. The cabbage should be nearly translucent by now. The salty flavor should have diminished and be replaced with a bright and tangy flavor of the lactic acid.
• If you feel that the taste of the White Cabbage Kimchi is to your liking, screw on a plastic Mason jar lid and store in the refrigerator for 4 to 6 months.