Kim-Chee - K's way

• 1/2 medium head napa cabbage, uncored, roughly chopped (about 1-inch strips)
• 1 tablespoon kosher salt
• 1 cup julienned (matchstick) carrot
• 1 cup julienned (mathstick) daikon radish
• 2 green onions, split in 1/2, cut in 2-inch sections
• 3/4 cup tamari soy sauce
• 1/2 cup water
• 1/4 cup apple cider vinegar
• 2 tablespoons minced garlic
• 1 tablespoon honey
• 4 dry hot chile peppers, split lengthwise and seeds removed

1. In a colander in the sink, sprinkle cabbage with salt and toss to combine.
2. Let sit about 1 1/2 hours or until cabbage wilts.
3. Rinse several times with cold water and drain well.
4. Squeeze out any excess water.
5. Combine cabbage with carrots, radish and green onions.
6. In a small bowl, mix together soy sauce, water, vinegar, garlic, honey and chile peppers.
7. Place cabbage mixture in a clean glass jar or glass bowl (about 1 quart or larger).
8. Pour liquid over cabbage and place in refrigerator or cool dark place for 24 hours.

cabbage, kosher salt, carrot, daikon radish, green onions, soy sauce, water, apple cider vinegar, garlic, honey, peppers

Taken from www.foodnetwork.com/recipes/guy-fieri/kim-chee-ks-way-recipe.html (may not work)