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1
Peel daikon, cucumber and turnip, and slice 1/4 inch thick.
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2
Layer whole cabbage leaves, sliced daikon, cucumber and turnip in a large bowl.
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3
Between layers, liberally sprinkle with 1/2 cup salt.
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4
Cover with water and place a wide plate or pot on top to submerge them.
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5
Leave overnight or at least 12 hours.
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6
Drain and Rinse vegetables in a colander.
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7
Julienne each vegetable into a uniform shape.
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8
return them to the large bowl, and add spring onions, garlic, ginger, chili flakes, soy/tamari, salt and 1 cup water.
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9
Toss to combine.
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10
Spoon the vegetables with liquid into a large crock or clean jars.
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11
Cover tightly or cap.
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12
Refridgerate for 3 days before opening.
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13
Everyday, turn jars upside down a couple of times to distribute spices, or stir vegetables in the crock.
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14
Store in refridgerator.
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15
Notes: Kim chee spiciness varies depending on the hotness of the chili flakes used.
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16
The longer it sites, the hotter it gets (up to a point).
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17
I cannot vouch for the authenticity of the recipe, but its about as close as I've come.
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18
beware 'kim chee' spices in oriental food stores, as they most likely have MSG in them.
