Cabbage and Radish Kimchi
- 3 T pickling salt
- 5 c water
- 1 lb Napa cabbage (1/2 large head), cored and cut into 2-inch squares
- 1 lb daikon, cut in half lengthwise and thinly sliced crosswise
- 1 T minced fresh ginger
- 1 T minced garlic
- 5 scallions, cut into thin rounds
- 1 1/2 T Korean ground dried hot pepper or other mildly hot ground red pepper or blend of cayenne and paprika to suit your taste
- 1 t sugar
Dissolve 2 T plus 2 t of the salt in the water. Combine the cabbage and daikon in a large bowl or nonreactive pot and cover with the brine. Weight with a plate and let stand at room temperature for 12 hours.
Drain vegetables, reserving the brine. Combine them with remaining ingredients, including the remaining 1 t salt. Pack the mixture into a 2-qt jar, and pour enough of the reserved brine over to cover them. Push a food-grade plastic bag into the jar and pour some or all of the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, preferably at no higher than 68 degrees, for 3-6 days, until it is as sour as you like.
Remove the brine bag. Cap the jar tightly and store the kimchi in the refrigerator, where it will keep for months.
Makes about 1 1/2 quarts