Cabbage and Daikon Kimchi

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.