Quick Kimchi

1. 1

   Thoroughly wash the leaves of the Napa cabbages and cut them into about 2-inch lengths.

2. 2

   Peel the Asian radish and halve it lengthwise down the center, cut lengthwise again, and then slice into 1/2-inch thin squares.

3. 3

   Dissolve the salt in 1 cup water.

4. 4

   Place the vegetables in a large bowl and pour the salt water over them.

5. 5

   Let soak at least 6 hours or preferably overnight.

6. 6

   The next day, drain the vegetables and retain the salty water.

7. 7

   Add the green onions, garlic, ginger, and chili powder.

8. 8

   Mix the vegetables by hand (use gloves because the chili may sting and stain your hands).

9. 9

   Pack into a 1-gallon jar.

10. 10

    Pour the salted water over the mixture.

11. 11

    Leave about an inch of space on top of the jar.

12. 12

    Let sit about 2 or 3 days, depending on how warm the weather is and how fermented you like your kimchi.

13. 13

    Refrigerate after opening.

No additional tips available.