Spicy Cabbage, Carrot and Daikon Kimchi

• 1/4 cup fine sea salt
• 1 quart bottled spring water, warmed
• 1 pound Napa cabbage, cut into 2-inch pieces
• 1 carrot, sliced crosswise 1/8 inch thick
• 1/2 pound daikon, peeled and sliced crosswise 1/4 inch thick
• 4 medium garlic cloves, coarsely chopped
• 4 scallions, sliced 1/2 inch thick
• 3 tablespoons coarsely grated fresh ginger
• 3 fresh red chiles, thinly sliced
• 2 tablespoons Korean red chile powder (Kochukaru), optional

1. In a large glass bowl, dissolve the salt in the water.
2. Add the cabbage, carrot and daikon.
3. Cover with a plate.
4. Set a sheet of plastic wrap on the plate and top with a heavy pot to keep the vegetables submerged.
5. Let stand at room temperature until the vegetables are covered with 1 inch of liquid, 2 hours.
6. Pour off the liquid and reserve it.
7. Lightly rinse the vegetables in a colander, then drain.
8. Transfer the vegetables to a clean large bowl.
9. Add the garlic, scallions, ginger, red chiles and chile powder and toss well.
10. Tightly pack the vegetables into a wide-mouthed 1-quart jar; add enough of the reserved liquid to cover.
11. Using a chopstick, poke out any air bubbles.
12. Press a small bowl on top of the vegetables to keep them submerged.
13. Cover loosely.
14. Let stand in a cool place for 5 days, adding more reserved liquid as needed to keep the vegetables covered.
15. Discard any liquid and seal the jar.
16. Refrigerate the kimchi for up to 1 month.

salt, spring water, cabbage, carrot, daikon, garlic, scallions, ginger, red chiles, korean red chile

Taken from www.foodandwine.com/recipes/spicy-cabbage-carrot-and-daikon-kimchi (may not work)