Editor's note: Use this recipe to make Chef David Chang's Bo Ssäm.

　　This is the kimchi we use most often in our cooking and in our restaurants.

　　

Ingredients

Makes 1 to 1 1/2 quarts

　　1 small to medium head Napa cabbage, discolored or loose outer leaves discarded

　　2 tablespoons kosher or coarse sea salt

　　1/2 cup plus 2 tablespoons sugar

　　20 garlic cloves, minced

　　20 slices peeled fresh ginger, minced

　　1/2 cup kochukaru (Korean chile powder)

　　1/4 cup fish sauce

　　1/4 cup usukuchi (light soy sauce)

　　2 teaspoons jarred salted shrimp

　　1/2 cup 1-inch pieces scallions (greens and whites)

　　1/2 cup julienned carrots

　　

Step 1

1. Cut the cabbage lengthwise in half, then cut the halves crosswise into 1-inch-wide-pieces. Toss the cabbage with the salt and 2 tablespoons of the sugar in a bowl. Let sit overnight in the refrigerator.

　　

Step 2

2. Combine the garlic, ginger, kochukaru, fish sauce, soy sauce, shrimp, and remaining 1/2 cup sugar in a large bowl. If it is very thick, add water 1/3 cup at a time until the brine is just thicker than a creamy salad dressing but no longer a sludge. Stir in the scallions and carrots.

　　

Step 3

3. Drain the cabbage and add it to the brine. Cover and refrigerate. Though the kimchi will be tasty after 24 hours, it will be better in a week and at its prime in 2 weeks. It will still be good for another couple weeks after that, though it will grow incrementally stronger and funkier.

　　Reprinted with permission from Momofuku by David Chang and Peter Meehan, © 2009 by David Chang and Peter Meehan. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.David Chang is the chef and owner of Momofuku Noodle Bar, Momofuku Ssam Bar, Momofuku Ko, and Momofuku Bakery & Milk Bar, all located in New York City. He has been honored with many awards, including Food & Wine's Best Chef 2006, Bon Appettit's Best Chef of the Year 2007, one of GQ's Men of the Year 2007, and James Beard Awards for Rising Star Chef 2007 and Best Chef New York City 2008. "Momofuku" is his first book.Peter Meehan is a food writer who has written for the New York Times and has collaborated on several books.