Title: Kim chee i
 Categories: Vegetables, Korean, Side dish, Ethnic
      Yield: 1 Servings
 
      1 md Head napa cabbage (1-1/2 to
           - 2 pounds)
  2 1/2 tb Salt
    1/4 lb Daikon (it's a Asian turnip)
           - peeled and cut into
           - matchstick pieces (option)
      2    Green onions (including
           - tops), cut itno thin
           - slivers
      3    Cloves garlic, minced or
           - pressed
      1    To 2 teaspoons Korean red
           - pepper or ground red
           - pepper  (cayenne)
      2 ts Sugar
 
  Cut cabbage into chunks about 1-inch square; place in a large bowl
  and add 2 tablespoons of the salt.  Mix well. Cover and let stand at
  room temperature until cabbage is wilted and reduced to about half
  its original volume (3 to 4 hours).  Rinse thoroughly; drain. Return
  to bowl along with daikon (if used), onions, garlic, pepper, sugar,
  and remaining 1/2 tablespoon salt; mix well.  Pack lightly into a
  1-quart jar; cover with lid or plastic wrap and let stand at room
  temperature, tasting often, until fermented to your liking.  (In warm
  weather, fermentation may only take 1 to 2 days; in cooler weather,
  count on 3 to 4 days.) Store in the refigerated, covered, for up to 2
  weeks.
  
  Makes about 3-1/2 cups.