1 pound daikon radish, peeled and thinly sliced
4 green onions, cut into 1-inch lengths
6 cloves garlic - minced, pressed, or grated on a microplane
2 to 4 t cayenne pepper
4 t sugar
4 T Morton kosher salt (62g)
1 T Morton kosher salt (15.5g)
6 T Korean Red Chili Flakes (Gochugaru)
2 T fish sauce (optional)
1/2 cup water
Cut cabbage cross-wise into 2 inch slices.
Wash well and drain, but don't dry.
In a non-reactive bowl (glass or stainless steel)
toss damp cabbage with daikon and 4 T (62g) salt and let sit
at room temp for 3 to 4 hours or until wilted
and reduced to half its original volume.
Drain and rinse well.
Add remaining ingredients.
Tightly cover the bowl with
plastic wrap, pressing the wrap down onto
the surface of the kimchi.
Let sit at room temp for 3 or 4 days (until it tastes sour),
then pack it into clean glass jars,
pressing down so that the juice covers the kimchi.
Put lids on loosely; the kimchi is still fermenting and pressure will build up in the jars. Store in the refrigerator.
