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1
Quarter and core the cabbage and cut it into roughly 2-inch squares.
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2
Put in a large stainless-steel bowl with the daikon and scallions and set aside.
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3
In another large bowl or a half-gallon jar, combine the salt with 8 cups water, stirring to dissolve the salt.
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4
Pour the brine over the vegetables to just cover them, then put a plate on top of the vegetables to keep them submerged in the brine.
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5
Cover the container with a clean, heavy towel and let sit at room temperature for 8 hours, or overnight.
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6
Drain the vegetables, reserving the brine, and return them to the bowl.
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7
In a small bowl, combine the chile powder, ginger, garlic, and anchovies, mashing with a fork to make a loose paste.
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8
Add the paste and the scallions to the cabbage and daikon and toss to coat thoroughly.
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9
Pack the mixture tightly into a half-gallon glass jar.
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10
Pour in some of the reserved brine if necessary, pressing down on the vegetables to make sure they're just covered with brine.
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11
Stuff a resealable plastic bag into the mouth of the jar, pour in enough of the remaining brine to keep the vegetables submerged in the brine, and seal the bag.
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12
Let ferment at cool room temperature for about 1 week, until slightly sour and very tasty, then remove the bag and put a lid on the jar.
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13
Refrigerate and use as desired.
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14
The kimchi will keep in the refrigerator for several weeks, becoming gradually more sour.
