1 med Head napa cabbage (1-½ to
- 2 pounds)
2 1/2 tbsp Salt
1/4 lbs Daikon (it's a Asian turnip)
- peeled and cut into
- matchstick pieces (option)
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 (cayenne)
2 tsp Sugar
Directions
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 ½ 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.