Instructions: Cut cabbage into chunks about 1-inch square; place in a large bowl and add 2 tablespoons of the salt. Mix well. Cover and let stand at room temperature until cabbage is wilted and reduced to about half its original volume (3 to 4 hours).

Rinse thoroughly; drain. Return to bowl along with daikon (if used), onions, garlic, pepper, sugar and remaining 1/2 tablespoon of salt; mix well. Pack lightly into a 1-quart jar; cover with lid or plastic wrap and let stand at room temperature, tasting often, until fermented to your liking. (In warmer weather, fermentation may take only 1 to 2 days; in cooler weather, count on 3 to 4 days.) Store in the refrigerator, covered, for up to 2 weeks.

MacDiarmid.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.