Kimchi

Ingredients

• 1 large head of cabbage (Napa, Chinese, or Savoy)
• 1/2 cup salt
• 1 gallon cool water
• 10 cloves garlic, peeled and thinly sliced
• 2-inch piece of ginger, peeled and grated (I used a microplane grater)
• 1/2 cup chili powder (Korean recommended; I used New Mexican)
• 1 cup daikon radish, peeled and thinly sliced (Can also use spring/summer radishes)
• 1 cup carrot, peeled and julienne cut
• 1 apple or pear, peeled and finely chopped or 1 tsp sugar
• cayenne pepper to taste (optional)
• 1/4 cup fish sauce or water

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