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1
Quarter the cabbage and place together with the outside leaves in a large bowl.
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2
Sprinkle on the salt.
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3
Let stand 3 hours, turning occasionally.
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4
Peel the daikon and cut into long thin strips.
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5
Cut the onions into 1 inch strips and then shred lengthwise into slivers.
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6
Mix the daikon and onion strips together in another bowl and let sit while the cabbage and salt mixture is sitting.
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7
Peel and mince garlic and gingerroot.
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8
Cut celery into 1 inch lengths and shred lengthwise.
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9
Peel, core, and slice the pear and then cut into long strips.
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10
Mix these ingredients together with the cayenne and granulated sugar and combine into the daikon and onion mixture.
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11
The cabbage will have produced a brine after sitting.
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12
Remove the outer leaves from the brine and set aside.
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13
Take a quarter of the cabbage head, rinse it under running water then pack the daikon and onion mixture between the leaves.
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14
Set it in the bottom of a crock or other container.
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15
Repeat this procedure with the remaining three quarters.
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16
Any remaining mixture should be layered over the cabbage.
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17
Press down.
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18
Place the outer leaves in a layer on top of the cabbage and cover the crock.
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19
Set a small weight on top of the cover and let sit for 3 days.
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20
The longer it sits the stronger it gets!
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21
It can be stored for a month prior to opening.
