Fresh Kimchi

• 1 2-pound head Napa cabbage
• 2 tablespoons kosher salt, plus more to taste
• 1/2 cup very thinly sliced sticks of daikon
• 4 scallions, sliced into long, thin, strips
• 1 cup leaves and tender stems of watercress
• 3 tablespoons ground Korean hot-pepper flakes
• 1 cup beef broth
• 1 tablespoon sesame oil
• 4 1/2 teaspoons sugar
• 1 tablespoon fish sauce
• 3 cloves garlic, minced

1. Quarter the cabbage and remove the thick, white core at the base.
2. Halve each quarter.
3. Place the cabbage in a large strainer set inside a large bowl.
4. Toss the cabbage with 2 tablespoons of the salt.
5. Place another large bowl on top of the cabbage and fill it with heavy cans or other weights so that the cabbage is compressed.
6. Set aside to drain for 5 hours.
7. Rinse the cabbage briefly under running water and wrap it in clean tea towels to remove excess water.
8. Cut cabbage into strips and transfer to a large, clean bowl along with the daikon, scallions and watercress.
9. In a small bowl, combine the remaining ingredients and stir until the sugar is dissolved.
10. Pour mixture over the vegetables and toss until well coated.
11. Season with additional salt, if necessary.
12. Serve at room temperature.

cabbage, kosher salt, very, scallions, ground korean, beef broth, sesame oil, sugar, fish sauce, garlic

Taken from cooking.nytimes.com/recipes/8826 (may not work)