Kimchee

• 1 lb green cabbage
• 1 large carrot
• 12 lb white oriental radishes (about 4-5)
• 3 scallions, sliced thin
• 14 cup soy sauce
• 12 cup water
• 2 teaspoons honey
• 4 teaspoons cider vinegar
• 2 teaspoons grated fresh ginger
• 4 -6 garlic cloves, minced
• 3 -5 dried hot red chili peppers, split (2 inches long)

1. Slice the cabbage, carrot, and radishes thin and into 2 1/2 inch long strips.
2. Toss with the scallions and soy sauce and water.
3. Cover and let stand overnight at room temperature.
4. Drain liquid from the veg-save liquid and add honey and vinegar-whisk well.
5. Add the ginger, garlic and peppers to the veg and pack into a sterilized quart jar.
6. Pour liquid into jar and add water if needed to cover veg.
7. Cover loosely with a lid and let sit at room temp for 3-5 days.
8. You will see that the liquid will bubble and the flavor will be sour.
9. Now you want to refrigerate for about 4 days, the cabbage will become translucent and will be ready to serve at this point.
10. You can keep this in the fridge for 2 months.
11. Makes 1 quart.

green cabbage, carrot, white oriental radishes, scallions, soy sauce, water, honey, cider vinegar, ginger, garlic, red chili peppers

Taken from www.food.com/recipe/kimchee-9838 (may not work)