2 large heads napa cabbage (3 1/4 pounds each)—halved, cored and cut into 2-inch pieces
1 head bok choy or 2 heads of baby bok choy, cut into 2-inch pieces
2/3 cup kosher salt
10 garlic cloves, halved
1/2 small onion, chopped
One 1-inch piece of fresh ginger, peeled and chopped
1/4 cup sugar
1/4 cup plus
3 tablespoons Asian fish sauce
1/2 pound daikon, peeled and cut into matchsticks
1 bunch scallions, cut into 2-inch lengths
1 bunch carrots, cut into matchsticks
3/4 cup gochugaru (Korean coarse red pepper powder)
In each of 2 very large bowls, layer the cabbage and bok choy with the salt. Let stand for 45 minutes. Toss the cabbage well and let stand for 45 minutes longer.
Fill a sink with cold water. Swirl the cabbage and bok choy in it to remove the salt; drain and repeat. Drain well, lightly pat dry with paper towels and transfer to a very large bowl.
In a mini food processor, combine the garlic, onion, ginger and sugar and puree. Add the fish sauce and process until blended.
Add the daikon, scallions, and carrots to the cabbage and bok choy and toss.
Add the garlic mixture and the red pepper powder and toss thoroughly.
Pack the cabbage into three 1-quart jars. Press plastic wrap on the surface of the kimchi and put the caps on loosely.
Let stand at room temperature for 3 days, until the cabbage is tangy and bubbling.
Store in the refrigerator. The kimchi can be refrigerated for up to 6 months.