Millie's Easy Kimchee

Millie says: "According to the Korea Food Research Institute, correctly fermented kimchi contains higher amounts of lactic acid and lactic acid bacteria than dairy fermented products such as yogurt. Kimchi contains protein, calcium, phosphorous, vitamins C, B1, B2, and niacin. The following recipe uses common ingredients usually kept on hand or easily found. The ingredients are cut into small pieces for easy eating and quicker fermentation."

1 head Chinese or Napa cabbage, 2 ½ - 3lbs.
1 medium Asian radish (daikon or similar)
¼ cup coarse sea salt
4 scallions (cut into 1" pieces)
4 garlic cloves (minced)
2 tablespoons fresh ginger (minced)
2 tablespoons chili powder
1 Teaspoon sesame seeds (optional)

Dissolve salt in 1 cup water/set aside.

Thoroughly wash the cabbage and cut into 2 inch lengths. Peel the radish and halve it lengthwise, then halve lengthwise again, then slice thinly into ½" pieces.

Place cabbage and radish in a large bowl and pour salt water over them; let soak overnight, or until wilted (sometimes it's a lot shorter, depending on the veggies).

After soaking, drain vegetables BUT RETAIN SALTED WATER. Add scallions, garlic, ginger, chili powder (and optional sesame seeds) to the cabbage mixture.

Combine all vegetables thoroughly, and pack into a large jar (about 2 quart size). Pour the salted water over the mixture, leaving an inch of space at the top of the jar. Cover tightly, place on a plate in case things bubble too vigorously, and ferment at room temperature for a week or two.