Homemade Kimchi:

Place cabbage leaves, daikon, and scallion greens in a large bowl; sprinkle with 2 tablespoons kosher salt. Toss to combine, cover, then set at room temperature for at least 1 hour up to 12 hours. It should release about ¼ to ½ cup liquid.

Combine scallion whites, garlic, ginger, chile powders, miso paste, and sugar in the bowl of a food processor or blender. Process for 30 seconds, scraping down sides as necessary, until rough paste is formed.

Once cabbage is wilted, add chile mixture and toss to coat. Add 1 cup water to mixture. Taste the liquid; it should have the saltiness of seawater. Add more salt as necessary. Pack kimchi and it’s liquid into resealable bags or mason jars, pressing down firmly to pack tightly—any trapped air will interfere with it fermenting. Use a chopstick to push down the kimchi and release any air bubbles trapped in the bottom of the jar. 

Tightly seal bags or jars and set at cool room temperature for 24 hours, then transfer to the refrigerator. Allow to ferment at least 1 week before eating.

Kimchi will last for up to 1 month after opening and can be stored, covered, in the refrigerator.

Kimchi and Scallion Latkes:

Preheat oven to 200°F. Line a baking sheet with parchment paper.

In a medium bowl, combine kimchi, scallions, eggs, matzo meal or bread crumbs, salt, and pepper. Form the mixture into cakes.

Add sesame oil to a large non-stick sauté pan, and place over medium-high heat.

Fry cakes, a few at a time, for 4 minutes per side, until golden brown on both sides. Transfer browned latkes to prepared baking sheet, and place in 200°F oven to keep warm while you fry the remaining latkes.

Remove latkes when finished frying and serve immediately garnished with kimchi.