Cabbage pickles with daikon (kim chee)

Yield: 1 quart

Measure Ingredient
1 medium Napa cabbage (1-2 lbs.)
2½ tablespoon Salt
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)
2 teaspoons Sugar

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

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