Title: Kim chee #6
 Categories: Korean, Condiments
      Yield: 12 Servings
 
    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.