![Spicy Cabbage, Carrot and Daikon Kimchi](https://cdn.statically.io/img/www.foodandwine.com/thmb/IaFDY6ioznnn6Ajmfy04_RqKGp4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201012-xl-spicy-cabbage-f71b9556ee984745983b11a8356018de.jpg)
Ingredients
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1/4 cup fine sea salt
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1 quart bottled spring water, warmed
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1 pound Napa cabbage, cut into 2-inch pieces
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1 carrot, sliced crosswise 1/8 inch thick
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1/2 pound daikon, peeled and sliced crosswise 1/4 inch thick
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4 medium garlic cloves, coarsely chopped
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4 scallions, sliced 1/2 inch thick
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3 tablespoons coarsely grated fresh ginger
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3 fresh red chiles, thinly sliced
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2 tablespoons Korean red chile powder (Kochukaru), optional
Directions
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In a large glass bowl, dissolve the salt in the water. Add the cabbage, carrot and daikon. Cover with a plate. Set a sheet of plastic wrap on the plate and top with a heavy pot to keep the vegetables submerged. Let stand at room temperature until the vegetables are covered with 1 inch of liquid, 2 hours.
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Pour off the liquid and reserve it. Lightly rinse the vegetables in a colander, then drain. Transfer the vegetables to a clean large bowl. Add the garlic, scallions, ginger, red chiles and chile powder and toss well.
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Tightly pack the vegetables into a wide-mouthed 1-quart jar; add enough of the reserved liquid to cover. Using a chopstick, poke out any air bubbles. Press a small bowl on top of the vegetables to keep them submerged. Cover loosely. Let stand in a cool place for 5 days, adding more reserved liquid as needed to keep the vegetables covered.
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Discard any liquid and seal the jar. Refrigerate the kimchi for up to 1 month.