Summer Kimchi

• 1 head Chinese or napa cabbage, chopped
• 1/3 cup plus 1 tablespoon kosher salt, divided
• 1 large cucumber, peeled and thinly sliced
• 12 radishes, thinly sliced
• 4 green onions, chopped
• 3 large garlic cloves, thinly sliced
• 1 piece peeled fresh gingerroot (1 inch), sliced
• 3 quarts water
• 1/4 cup rice vinegar
• 1 tablespoon Asian red chili paste

1. Place cabbage in a colander over a plate; sprinkle with 1/3 cup salt and toss. Let stand for 30 minutes. Rinse and drain well. In a very large container, combine the cabbage, cucumber, radishes, onions, garlic and ginger.
2. In a large bowl, combine the water, vinegar, chili paste and remaining salt; pour over vegetable mixture. Cover and refrigerate for at least 2 days before serving, stirring occasionally. May be transferred to small airtight containers and stored in the refrigerator for up to 3 weeks. Serve with a slotted spoon.

head chinese, kosher salt, cucumber, radishes, green onions, garlic, fresh gingerroot, water, rice vinegar, asian red chili paste

Taken from www.tasteofhome.com/recipes/summer-kimchi/ (may not work)