Spicy Cabbage, Carrot and Daikon Kimchi | Recipe Finder

Ingredients

• 1/4 cup fine sea salt
• 1 quart bottled spring water, warmed
• 1 pound Napa cabbage, cut into 2-inch pieces
• 1 carrot, sliced crosswise
• 1/8 inch thick
• 1/2 pound daikon, peeled and sliced crosswise
• 1/4 inch thick
• 4 medium garlic cloves, coarsely chopped
• 4 scallions, sliced
• 1/2 inch thick
• 3 tablespoons coarsely grated fresh ginger
• 3 fresh red chiles, thinly sliced
• 2 tablespoons Korean red chile powder ( Kochukaru ), optional