Kimchi

Cut the Napa cabbage lengthwise, Remove the cores from each piece. Next, cut quarter crosswise into about 2 inch wide strips.

Put the cabbage in a large bowl and sprinkle with salt. Using gloved hands, rub the salt into the cabbage until it begins to soften a little.

Cover cabbage with enough water and place a plate on top. Next put something heavy on top to weigh it down with something heavy. Let stand for 2 hours.

Rinse the cabbage under cold water 2 to 3 3 times and drain for about 15 minutes.

Clean the bowl you were using and add the ginger, garlic, sugar, and fish sauce, or water. Stir until smooth.

Stir in the red pepper flakes, (1 tablespoon for mild, 4 to 5 for spicy, Set aside.

When cabbage is ready, gently squeeze out the water and add it to the spice paste.

Add the scallions and Daikon radish.

Using your gloved hands, gently mix the spice paste into the vegetables until thoroughly coated.

Put the Kimchi into a 1 quart sized jar, pressing down until the brine rises up, covering the vegetables, leaving 1 inch of space at the top. Close the jar.

Ferment on the kitchen counter at a cool room temperature for 4 days out of direct sunlight. Put a plate or bowel underneath just it case it overflows.

Check the Kimchi every day, pressing down on the vegetables occasionally with a spoon to keep them submerged in the brine. This also helps release gases produced during the fermentation process.

Taste test occasionally until you feel it's ripe enough,

When ready, put the jar in the refrigerator. You can eat it immediately but it will taste best after 1 to 2 weeks.