Spicy Cabbage, Carrot and Daikon Kimchi

1. 1

   In a large glass bowl, dissolve the salt in the water.

2. 2

   Add the cabbage, carrot and daikon.

3. 3

   Cover with a plate.

4. 4

   Set a sheet of plastic wrap on the plate and top with a heavy pot to keep the vegetables submerged.

5. 5

   Let stand at room temperature until the vegetables are covered with 1 inch of liquid, 2 hours.

6. 6

   Pour off the liquid and reserve it.

7. 7

   Lightly rinse the vegetables in a colander, then drain.

8. 8

   Transfer the vegetables to a clean large bowl.

9. 9

   Add the garlic, scallions, ginger, red chiles and chile powder and toss well.

10. 10

    Tightly pack the vegetables into a wide-mouthed 1-quart jar; add enough of the reserved liquid to cover.

11. 11

    Using a chopstick, poke out any air bubbles.

12. 12

    Press a small bowl on top of the vegetables to keep them submerged.

13. 13

    Cover loosely.

14. 14

    Let stand in a cool place for 5 days, adding more reserved liquid as needed to keep the vegetables covered.

15. 15

    Discard any liquid and seal the jar.

16. 16

    Refrigerate the kimchi for up to 1 month.

* Per serving · 4 servings · Values may vary.