1. Cut cabbage into 2-inch pieces and place in a large mixing bowl.
  2. Cover cabbage with water and salt. Press down on the cabbage with a plate until water comes over the top. Let sit for 45 minutes.
  3. Cut carrots and daikon into matchsticks (a mandoline is helpful here). Set aside.
  4. Cut green onions into ¼-in. pieces and set aside.
  5. In a food processor, blend the remaining ingredients to form a thick paste.
  6. Drain and rinse cabbage, then put it back in the bowl. Add carrots, daikon and green onions.
  7. Coat veggies well with the pepper paste, then transfer to a fermentation pot or glass jar.
  8. If using a fermentation pot, place the ceramic weights firmly down onto the veggies. Otherwise, press a plate or piece of wood onto the veggies until liquid comes over the top. Then place 2 rocks on the wood or plate. Cover loosely with a lid.
  9. Let kimchi ferment for 5 days to 2 weeks, tasting every few days until it reaches a sourness you like. Keep in mind it will continue to ferment a little after you put in the fridge.
  10. Transfer finished kimchi and liquid to glass quart jars with lids. Store in the fridge.