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Kimchi is a fermented vegetable dish from Korean cuisine.
- 1 head Napa cabbage, cut into 2-inch pieces
- 2 carrots, sliced
- 1 cup Daikon Radish pieces
- 6 Tbsp salt
- 4 green onions, finely chopped
- 1 tsp fresh ginger, minced
- 1 clove garlic, minced
- 1 Tbsp sugar
- 1 tsp Red pepper flake
- 2 cups water
Sprinkle the cabbage with 5 tablespoons of the salt. Let stand for a few hours. Rinse and drain. Add the remaining ingrediants, and mix thoroughly. Pack the vegetables in a jar and pour in the water. Cover not too tightly, store in cool dark place for up to one week. Refrigerate 24 hours before serving.