Kim Chee

I learned to make this Korean dish from a Korean friend. It's great with hot rice and meat dishes.
1 large Nappa cabbage
1 medium size Oriental (Daikon) radish (white)
2 scallions, thinly sliced
¼ cup salt
4 – 8 cloves garlic
 2 to 4 tbs Korean chili pepper powder
2 to 4 tbs sugar
1 tbs white sesame seeds (toasted)
A pair of kitchen gloves
First of all, the amount of salt, sugar, and chili pepper can be added on and adjusted to taste at the end. The above is only a guide.

1. Cut up nappa cabbage into bite pieces.
2. Half the Daikon and slice the Daikon radishes into 1 cm thickness.
3. Toss cabbage, and radishes with the scallions in water.Add salt and dissolve it. Cover loosely and let stand overnight.
4. Drain liquid from the vegetables. Rinse with tap water and squeeze excess water.
5. Prepare Kimchee concoction by grinding garlic in a mortar, add salt. Mix with sugar and Korean red chili pepper.
6. In a mixing bowl, put on some kitchen gloves, mix the concoction and the vegetables together ensuring all the vegetables are coated with the mixture. Taste and add on sugar, salt and more chili pepper if needed. Sprinkle sesame seeds at the end.
7. Put them in jars and refrigerate the Kim Chee overnight. The cabbage will become translucent, the daikon will become crunchy and will then be ready to serve.