Quick Kimchi

Directions

1. 1
   Thoroughly wash the leaves of the Napa cabbages and cut them into about 2-inch lengths.
2. 2
   Peel the Asian radish and halve it lengthwise down the center, cut lengthwise again, and then slice into 1/2-inch thin squares.
3. 3
   Dissolve the salt in 1 cup water.
4. 4
   Place the vegetables in a large bowl and pour the salt water over them.
5. 5
   Let soak at least 6 hours or preferably overnight.
6. 6
   The next day, drain the vegetables and retain the salty water.
7. 7
   Add the green onions, garlic, ginger, and chili powder.
8. 8
   Mix the vegetables by hand (use gloves because the chili may sting and stain your hands).
9. 9
   Pack into a 1-gallon jar.
10. 10
    Pour the salted water over the mixture.
11. 11
    Leave about an inch of space on top of the jar.
12. 12
    Let sit about 2 or 3 days, depending on how warm the weather is and how fermented you like your kimchi.
13. 13
    Refrigerate after opening.