Rinse cabbage heads under cold water and drain, discard outermost leaves.
Cut into quarters – remove cores and discard.
Cut quarters into bite-sized pieces, place into large bowl and rinse again.
Combine with Hawaiian sea salt, mixing thoroughly.
Let sit until white parts are bendable (≈ 1 hour); toss every 30 minutes to mix.
Drain cabbage and rinse lightly to remove extraneous salt.
Peel and prepare daikon radish; cut into bite-sized pieces (≈ ¼-inch thick or 1½-inch square) or julienne.
Combine with Kosher salt, mixing thoroughly. Let sit ≈ 30 minutes.
Drain daikon and rinse lightly to remove extraneous salt.
Mix SAUCE ingredients together then combine with daikon and cabbage; make sure all cabbage and daikon are coated with sauce mixture.
Fill fermentation container with kimchi mixture; leave 1-inch headspace. Add weights on top to compress mixture, if desired.** Ideal fermenting temp is between 60°F – 75°F ** Cover fermentation container with clean bath towel or cheesecloth.
Store in cool area away from direct sunlight while fermenting. ≈ 1–5 days at room temperature.
Fermentation will continue even when placed in fridge.
Store in fridge or follow canning procedure for shelf storage.