Quick Kimchi

• 2 napa cabbage
• 1 medium daikon radish
• 1/4 cup coarse sea salt
• 1 cup water
• 4 green onions, cut into 2 inch pieces
• 7 garlic cloves, minced
• 2 tablespoons minced ginger
• 2 tablespoons korean chili powder

1. Rinse cabbages and cut crosswise into 2 inch lengths. Peel the daikon, cut lengthwise into quarters, then into pieces about 1/2 inch thick.
2. Dissolve salt in water. Place cabbages and daikon in a large bowl and pour the salt water over them. Let sit at least 6 hours, or overnight.
3. Drain the vegetables, reserving water. Return the cabbage and daikon to the bowl and add green onions, garlic, ginger, and chili powder. Mix well.
4. Pack the mixture into a 1 gallon glass jar. Slowly pour the reserved salty water over the vegetables to cover, leaving about 1 inch of space on top. Tightly close the jar.
5. Place the jar in a cool, dark place for 2 to 3 days, depending on how pickled you like it. Refrigerate for up to 2 weeks.

cabbage, daikon radish, salt, water, green onions, garlic, ginger, korean chili powder

Taken from www.food.com/recipe/quick-kimchi-393937 (may not work)