Baek Kimchi (White Kimchi)

Quarter the cabbage lengthwise, keeping the leaves attached to the core for stability. Rinse thoroughly under cold water, ensuring no dirt remains. Generously sprinkle sea salt between each leaf, gently massaging it in. Place the cabbage in a large, non-reactive bowl and add enough filtered water to fully submerge it. Let stand for 4 to 5 hours, or until the cabbage leaves are pliable. (Time: 4-5 hours)

Thoroughly rinse the salted cabbage under cold water 3 to 4 times to remove excess salt. Drain in a colander for approximately 20 minutes to eliminate any remaining water. (Time: 20 minutes)

In a separate bowl, combine the purified water, grated daikon radish, sliced green onions, minced garlic, minced ginger, sugar, salt, rice vinegar, and optional red pepper threads. Mix well to ensure the sugar and salt dissolve. (Time: 5 minutes)

Gently separate the cabbage leaves and evenly distribute the radish mixture between each leaf, excluding the outermost large leaf of each quarter. This outer leaf will be used to wrap the kimchi. Reserve the remaining liquid from the radish mixture. (Time: 15 minutes)

Peel back the large outer leaf of each quarter, carefully fold the inner leaves in half, and wrap the outer leaf snugly around the inner leaves to form a compact bundle. Place the wrapped cabbage quarters into a clean, sterilized 1/2-gallon glass jar. Pour the reserved liquid from the radish mixture over the cabbage. Seal the jar tightly. (Time: 10 minutes)

Allow the kimchi to ferment at room temperature for 1 day to develop its characteristic tangy flavor. After 1 day, refrigerate to slow down the fermentation process. Slice the wrapped cabbage quarters into bite-sized pieces before serving. (Time: 24 hours)