Cabbage and Daikon Kimchi

• 1 medium cabbage
• 2 1/2 tablespoons salt
• 1/4 pound daikon (chinese icicle radish)
• 2 each scallions, spring or green onions
• 3 cloves garlic
• 2 teaspoons sugar

1. Cut cabbage into chunks about 1-inch square; place in a large bowl and add 2 tablespoons of the salt.
2. Mix well.
3. Cover and let stand at room temperature until cabbage is wilted and reduced to about half its original volume (3 to 4 hours).
4. Rinse thoroughly; drain.
5. Return to bowl along with daikon (if used), onions, garlic, pepper, sugar, and remaining 1/2 tablespoon salt; mix well.
6. Pack lightly into a 1-quart jar; cover with lid or plastic wrap and let stand at room temperature, tasting often, until fermented to your liking.
7. Store in the refigerated, covered, for up to 2 weeks.

cabbage, salt, chinese icicle radish, scallions, garlic, sugar

Taken from recipeland.com/recipe/v/cabbage-daikon-kimchi-45410 (may not work)