Kimchi

• 1/2 cup kosher or coarse sea salt
• 1 small head napa cabbage (1 1/2 lb.), halved and cut into 1/2-inch-thick slices
• 9 chiles de arbol or Thai bird chiles
• 1 medium daikon radish, julienned (4 oz.)
• 6 green onions, cut into 1/2-inch lengths
• 2 Tbs. unseasoned rice vinegar
• 2 cloves garlic, minced (2 tsp.)
• 2 tsp. grated fresh ginger
• 1 tsp. sugar

1. Stir salt into 2 1/2 cups water in large nonreactive bowl.
2. Add cabbage, and stir to coat leaves well.
3. Let stand 5 hours, or overnight, stirring occasionally.
4. Drain.
5. Grind chiles in coffee grinder until powdered (its OK if there are some larger bits).
6. Transfer cabbage to clean bowl, and add 1 1/2 Tbs.
7. ground chiles, radish, green onions, rice vinegar, garlic, ginger, and sugar.
8. Toss with hands (wearing rubber gloves) to coat.
9. Transfer to clean 1-quart canning jar, packing cabbage tightly.
10. Seal with lid.
11. Let stand 2 to 3 days at room temperature, turning upside down occasionally to coat cabbage with pickling liquid.
12. Store in fridge up to 2 weeks.

kosher, cabbage, arbol, daikon radish, green onions, rice vinegar, garlic, ginger, sugar

Taken from www.vegetariantimes.com/recipe/kimchi/ (may not work)