Cabbage & Daikon Kimchi
![Cabbage and Daikon Kimchi](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTg2OTIsInB1ciI6ImJsb2JfaWQifX0=--98427096ee30f194c4be1180b328ac53d1c8bbf6/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_1055bfa7cd307fc0eff6.jpg)
Yield
24 servingsPrep
15 minCook
0 minReady
4 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | medium |
cabbage
|
*
|
2 ½ | tablespoons |
salt
|
|
¼ | pound |
daikon (chinese icicle radish)
|
|
2 |
scallions, spring or green onions
|
|
|
3 | cloves |
garlic
|
|
2 | teaspoons |
sugar
|
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | medium |
cabbage
|
*
|
38 | ml |
salt
|
|
113.4 | g |
daikon (chinese icicle radish)
|
|
2 | each |
scallions, spring or green onions
|
|
3 | cloves |
garlic
|
|
1E+1 | ml |
sugar
|
|
Directions
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 ½ 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.
Store in the refigerated, covered, for up to 2 weeks.