Cut the Chinese leaf and place in a large bowl.
Sprinkle 1 cup of sea salt over the Chinese leaf
Pour water over the Chinese leaf until submerged then cover and place in the fridge overnight
Thoroughly rinse the Chinese leaf to remove the excess salt
Dry the leaf thoroughly then place in a large bowl
Peel and cut the daikon radish into matchstick size pieces and add to the bowl
Crush all of the garlic and peel and grate the ginger then add to the bowl with the Chinese leaf and daikon
Finely slice the Leeks and combine with the other ingredients in the bowl
Add the fish sauce, sugar, salt and Gouchugaru paste and stir for a few minutes until completely combined.
Place the Kimchi into a jar and allow to ferment for around 10-14 days mixing up after 7