Kimchi-Style Cabbage

• 1/2 cup kosher salt, divided
• 2 3/4 pounds napa (Chinese) cabbage, quartered lengthwise
• 2 cups thinly sliced green onions (about 2 bunches)
• 2 cups finely grated peeled daikon radish (about 1 medium)
• 1 1/2 cups water
• 1/2 cup rice vinegar
• 2 tablespoons sugar
• 2 tablespoons minced fresh garlic
• 1 1/2 tablespoons grated peeled fresh ginger
• 3 tablespoons sambal oelek (ground fresh chile paste)

1. Reserve 1/2 teaspoon salt; set aside. Place cabbage in a large bowl; sprinkle remaining salt over cabbage, sprinkling between leaves. Weigh down cabbage with a smaller bowl filled with cans. Let stand at room temperature for 2 hours; drain. Rinse cabbage thoroughly under cold water; drain. Remove cabbage leaves from core; discard core.
2. Combine reserved 1/2 teaspoon salt, onions, and remaining ingredients in a medium bowl. Spread radish mixture onto cabbage leaves; arrange leaves in layers in a 1-quart airtight container, pressing leaves to compress mixture. Top leaves with any remaining radish mixture. Cover and refrigerate 1 week. Store in an airtight container in refrigerator up to 2 weeks.

kosher salt, cabbage, green onions, water, rice vinegar, sugar, fresh garlic, ginger, sambal oelek

Taken from www.myrecipes.com/recipe/kimchi-style-cabbage (may not work)