Kimchi-Style Cabbage

Often fermented and aged (sometimes for months), kimchi is a spicy Korean condiment. It's traditionally served with steamed white rice and pairs well with stir-fries.

Yield: 32 servings (serving size: about 1 1/2 ounces)

Ingredients

• 1/2  cup  kosher salt, divided
• 2 3/4  pounds  napa (Chinese) cabbage, quartered lengthwise
• 2  cups  thinly sliced green onions (about 2 bunches)
• 2  cups  finely grated peeled daikon radish (about 1 medium)
• 1 1/2  cups  water
• 1/2  cup  rice vinegar
• 2  tablespoons  sugar
• 2  tablespoons  minced fresh garlic
• 1 1/2  tablespoons  grated peeled fresh ginger
• 3  tablespoons  sambal oelek (ground fresh chile paste)

Preparation

1. Reserve 1/2 teaspoon salt; set aside. Place cabbage in a large bowl; sprinkle remaining salt over cabbage, sprinkling between leaves. Weigh down cabbage with a smaller bowl filled with cans. Let stand at room temperature for 2 hours; drain. Rinse cabbage thoroughly under cold water; drain. Remove cabbage leaves from core; discard core.
2. Combine reserved 1/2 teaspoon salt, onions, and remaining ingredients in a medium bowl. Spread radish mixture onto cabbage leaves; arrange leaves in layers in a 1-quart airtight container, pressing leaves to compress mixture. Top leaves with any remaining radish mixture. Cover and refrigerate 1 week. Store in an airtight container in refrigerator up to 2 weeks.
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