|1||md||Head napa cabbage (1-1/2 to 2 pounds)|
|1/4||lb||Daikon (it's a Asian turnip) peeled and cut into matchstic|
|2||Green onions (including tops), cut itno thin slivers|
|3||Cloves garlic, minced or pressed|
|1||To 2 teaspoons Korean red pepper or ground red pepper (ca|
Cut cabbage into chunks about 1-inch square; place in a large bowl and add 2 tablespoons of the salt. Mix well. Cover and let stand at room temperature until cabbage is wilted and reduced to about half its original volume (3 to 4 hours). Rinse thoroughly; drain. Return to bowl along with daikon (if used), onions, garlic, pepper, sugar, and remaining 1/2 tablespoon salt; mix well. Pack lightly into a 1-quart jar; cover with lid or plastic wrap and let stand at room temperature, tasting often, until fermented to your liking. (In warm weather, fermentation may only take 1 to 2 days; in cooler weather, count on 3 to 4 days.) Store in the refigerated, covered, for up to 2 weeks.
Makes about 3-1/2 cups.
SOURCE: Sunset Oriental Cookbook - Recipes from China, Japan, Korea & Southeast Asia.
Shared by Cate Vanicek