1. Rinse cabbages and cut crosswise into 2 inch lengths. Peel the daikon, cut lengthwise into quarters, then into pieces about 1/2 inch thick. 2. Dissolve salt in water. Place cabbages and daikon in a large bowl and pour the salt water over them. Let sit at least 6 hours, or overnight. 3. Drain the vegetables, reserving water. Return the cabbage and daikon to the bowl and add green onions, garlic, ginger, and chili powder. Mix well. 4. Pack the mixture into a 1 gallon glass jar. Slowly pour the reserved salty water over the vegetables to cover, leaving about 1 inch of space on top. Tightly close the jar. 5. Place the jar in a cool, dark place for 2 to 3 days, depending on how pickled you like it. Refrigerate for up to 2 weeks. ---------------------------------------------------------------------------
Nutrition
Ingredients
