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1
Cut cabbage in one inch bands.
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2
Separate leaves.
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3
Place in large bowl.
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4
Sprinkle with 2 T of salt (save 1/2 T for final mix) and mix salt in well making sure every leaf gets some.
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5
Cover and let sit for 6 hours or so until cabbage is wilted.
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6
Rinse well.
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7
After wilting, I like to sift through and break in half (vertically) some of the larger, thicker pieces of cabbage from closer to the base of the leaves.
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8
Not required, but I think it makes for a better balanced final product.
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9
Cut Daikon into matchstick pieces 1 to 2 inches long.
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10
Chop green onions across in bands, or lengthwise in strips as preferred.
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11
Mince garlic and ginger.
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12
I usually do this preparation while the cabbage is wilting.
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13
Mix everything in bowl then pack semi-tight in jars and put on lids.
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14
Store in cool dark place.
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15
Check daily after 3 days, continuing to check periodically until fermented to your taste.
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16
Could take a week or so.
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17
Refrigerate when down.
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18
Keeps well in the refrigerator for a couple of weeks.
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19
The preparation time listed is in reference to the actual hands-on labor.
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20
It does not take into account the wilting time or, of course, the fermentation time.
