2/3 lb Napa Cabbage
1/2 lb Daikon radish
1 md Cucumber
1 md Turnip
1/2 c Salt
1 tb Salt
3 Spring onions; sliced
3 Garlic cloves; minced
4 ts Fresh ginger, minced
1 tb Dried chili flakes
2 ts Soy sauce/tamari
1 c Water
Peel daikon, cucumber and turnip, and slice 1/4″ thick. Layer
whole cabbage leaves, sliced daikon, cucumber and turnip in a large
bowl. Between layers, liberally sprinkle with 1/2 cup salt. Cover
with water and place a wide plate or pot on top to submerge them.
Leave overnight or at least 12 hours. Drain & Rinse vegetables
in a colander. Julienne each vegetable into a uniform shape. return
them to the large bowl, and add spring onions, garlic, ginger,
chili flakes, soy/tamari, salt and 1 cup water. Toss to combine.
Spoon the vegetables with liquid into a large crock or clean jars.
Cover tightly or cap. Refridgerate for 3 days before opening.
Everyday, turn jars upside down a couple of times to distribute
spices, or stir vegetables in the crock. Store in refridgerator.
Notes: Kim chee spiciness varies depending on the hotness of the
chili flakes used. The longer it sites, the hotter it gets (up to a
point). I cannot vouch for the authenticity of the recipe, but its
about as close as I’ve come. beware ‘kim chee’ spices in oriental
food stores, as they most likely have MSG in them.

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