Spicy Cabbage Carrot and Daikon Kimchi
Ingredients
- 1/4 cup fine sea salt
- 1 quart bottled spring water, warmed
- 1 pound Napa cabbage, cut into 2-inch pieces
- 1 carrot, sliced crosswise 1/8 inch thick
- 1/2 pound daikon, peeled and sliced crosswise 1/4 inch thick
- 4 medium garlic cloves, coarsely chopped
- 4 scallions, sliced 1/2 inch thick
- 3 tablespoons coarsely grated fresh ginger
- 3 fresh red chiles, thinly sliced
- 2 tablespoons Korean red chile powder (Kochukaru), optional
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