Quick Kimchee
1 head of napa cabbage, 1/4 cup kosher salt, 3/4 cup rice vinegar, 1 T sugar, 2 T hot chili paste, 3 cloves of garlic (chopped), 2 scallions (sliced thinly), 3 carrots (shredded), 1 daikon radish (sliced into planks then sticks).
Quarter, core, and slice (1 inch wide) the napa cabbage, put in a colander, and salt. Let cabbage wilt and drain for 2 hours. In a tall container, combine everything else except carrot/radish, and stir to dissolve the sugar. Rinse the salt off the cabbage and squeeze dry, then add the cabbage, carrot, and radish to the tall container. Pack the veggies down, and add a little water if necessary to just cover the veggies (tall container makes this easier). Cover the container and refrigerate for at least 4 hours. The longer it sits, the hotter it gets. Add more or less chili paste based on your tolerance of heat.