Yield: 1 quart
|1 medium||Napa cabbage (1-2 lbs.)|
|¼ pounds||Daikon; (Japanese radish), peeled & shredded|
|2||Scallion; including tops,|
|per Merrilyn Vaughan shredded|
|3||Garlic clove; minced|
|1 teaspoon||Korean red pepper; or cayenne (ground)|
Cut cabbage into chunks; place in large pot and salt. Mix well.
Cover and letstand until cabbage is wilted and reduced to about half its original volume (3 to 4 hours). Rinse thoroughly; drain. Return to pot along with daikon, onions, garlic, pepper, sugar and dash of salt; mix well. Pack lightly into a quart jar; cover with lid or plastic wrap and let stand, tasting often, until fermented to your liking (up to 3 or 4 days).
(Note: the Daikon makes a more pungent pickle) Submitted By SAM WARING On 05-04-95