Kimchi

Directions

1. 1
   chop up a chinese or if not available napa cabbage into largish bite size pieces. layer pieces in a big bowl sprinkling generous amounts of salt and water to facilitate osmosis. rotate, drain, add more salt/water for at least 5 hours though if you're ok with crunchier cabbage which will release water in the jar you can wait less hours but the water dilutes the flavors a little.
2. 2
   drain, chop up ginger, scallions, garlic and add
3. 3
   if you have/like daikon and carrots chop up daikon to small pieces and shred a little carrot and add
4. 4
   add sugar 1-2 tbs and chili to taste, i like it spicy so i add about 6 tbs of chili
5. 5
   mix it all up and jar it. i like it fresh, best after a day or so, after too many days in fridge will start to sour so then it's good for soups/stews