Cabbage and Daikon Kimchi

1. 1

   Cut cabbage into chunks about 1-inch square; place in a large bowl and add 2 tablespoons of the salt.

2. 2

   Mix well.

3. 3

   Cover and let stand at room temperature until cabbage is wilted and reduced to about half its original volume (3 to 4 hours).

4. 4

   Rinse thoroughly; drain.

5. 5

   Return to bowl along with daikon (if used), onions, garlic, pepper, sugar, and remaining 1/2 tablespoon salt; mix well.

6. 6

   Pack lightly into a 1-quart jar; cover with lid or plastic wrap and let stand at room temperature, tasting often, until fermented to your liking.

7. 7

   Store in the refigerated, covered, for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.