More fermented goodness. Use either napa cabbage or green cabbage, though with green you’re more in kraut territory (still good!). This kim chi starts with a brine rather than the other method in which you create a brine by compressing the vegetables until they release enough liquid to cover themselves. The method here is less arduous.
4 T sea or kosher salt (not iodized salt)
1 quart room temperature or slightly warm non-chlorinated water
4 c sliced or thickly shredded Napa or green cabbage
1 large carrot, sliced
1 c peeled, sliced or chopped daikon or other winter radish
4 garlic gloves, peeled and coarsely chopped
3 T peeled, grated or minced fresh ginger
1 – 2 fresh or dried hot peppers, stemmed, seeded, ribs removed, thinly sliced
2 T Korean red chile powder, optional
1. In a large, non-reactive bowl, dissolve salt in water. Add the cabbage, carrot, and winter radish. Cover with a plate. Put a heavy weight in a plastic bag (I used a gallon jug or gallon ziploc bag filled with water) and lay it on the plate. This will ensure the vegetable are submerged. Let stand at room temperature for 2 hours.
2. Remove the weight and plate. Drain the vegetables in a colander, reserving the brine. Return the vegetables to the bowl and stir in the garlic, ginger, hot peppers, and chile powder, if using. Toss well.
3. Either keep the vegetables in the bowl or tightly pack in a wide-mouth quart jar. Pour enough of the reserved brine to cover. You may need to put the plate back over to keep the vegetables in the brine. If using the jar, you may need to stuff in a wad of wax paper to keep the vegetables submerged. Cover loosely and allow to ferment in a cool place for 5 days, adding more of the reserved brine as needed to keep the vegetables covered.
4. After 5 days, drain off the brine, cover tightly, and refrigerate the (now) kim chi.