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Korean Cabbage Pickles With Daikon (Kim Chee)

vegetables

1 medium-size head napa cabbage (1 1/; 2 to 2 pounds)
2 1/2 tablespoon salt (divided use)
1/4 lb daikon, peeled and cut into matchst; ick pieces, optional
2 green onions (including tops), cut; in thin slivers
3 centiliter garlic, minced or pressed
1 teaspoon or 2 t korean red pepper or ground; red pepper (cayenne)
2 teaspoon sugar

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 1/2 tablespoon of 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 warmer weather, fermentation may take only 1 to 2 days; in cooler weather, count on 3 to 4 days.) Store in the refrigerator, covered, for up to 2 weeks. From article by Kim Pierce, Buffalo News (1988); recipe probably from "The Cuisines of Asia", Jennifer Brennan, 1984. Typed for you by Joan MacDiarmid.

Yield: 3 cups

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