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. 
   
  SOURCE: Sunset Oriental Cookbook - Recipes from China, Japan, Korea & 
  Southeast Asia. 
   
  Shared by Cate Vanicek