Quick Kimchi - cooking recipe

Ingredients

2 napa cabbage
1 medium daikon radish
1/4 cup coarse sea salt
1 cup water
4 green onions, cut into 2 inch pieces
7 garlic cloves, minced
2 tablespoons minced ginger
2 tablespoons korean chili powder

Preparation

Rinse cabbages and cut crosswise into 2 inch lengths. Peel the daikon, cut lengthwise into quarters, then into pieces about 1/2 inch thick.
Dissolve salt in water. Place cabbages and daikon in a large bowl and pour the salt water over them. Let sit at least 6 hours, or overnight.
Drain the vegetables, reserving water. Return the cabbage and daikon to the bowl and add green onions, garlic, ginger, and chili powder. Mix well.
Pack the mixture into a 1 gallon glass jar. Slowly pour the reserved salty water over the vegetables to cover, leaving about 1 inch of space on top. Tightly close the jar.
Place the jar in a cool, dark place for 2 to 3 days, depending on how pickled you like it. Refrigerate for up to 2 weeks.