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1
Brine Mix all the brine ingredients in a large pitcher or 1 gallon jar.
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2
Daikon Wash the daikon and trim top and bottom, removing any rootlets.
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3
Carefully quarter the radish from top to bottom, then cut in roughly 1/8 to 1/4 inch thick slices.
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4
Place in large non metallic mixing bowl.
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5
Napa Wash the napa in cold water and seperate any green leaves.
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6
Quarter cabbage from top to bottom and remove the solid mass at the root end.
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7
Cut into roughly 1 1/2 by 1 inch pieces and place into the mixing bowl with the daikon.
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8
Lightly sprinkle the Daikon and Napa with 1 tablespoon salt and toss, add the remaining salt and toss again.
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9
Let stand for at least twenty minutes.
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10
Peel the Nashi, quarter it, and cut in 1/8 inch thick slices.
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11
Add to top of mixing bowl.
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12
Trim the hard top from the garlic then thin slice from top to bottom.
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13
Add to top of mixing bowl.
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14
Wash peppers in cold water then remove stems, cut in half and remove seeds, then sliver from top to bottom.
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15
Add to top of mixing bowl.
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16
Trim top and bottom of the spring onion and wash in cold water.
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17
Cut into 1 1/2 inch sections and add to mixing bowl.
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18
Toss all ingredients in the mixing bowl until well mixed.
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19
Split in half and place in two 1 gallon glass jars (including any juices in the bowl) and add half the brine to each jar.
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20
Close jars and shake gently to mix then let stand at room temperature for at least 24 hours.
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21
Refrigerate and serve cold.
