For one quart:
Sea Salt (non-iodized)
1 lb Napa cabbage, chopped
1 daikon radish, sliced
1 or 2 carrots, sliced
1 or 2 onions and/or some scallions
3-4 cloves garlic, chopped
3-4 hot chiles (or to taste)
3 Tbsp fresh grated ginger
1. Mix a brine of 4 cups water and 4 tablespoons salt. Stir to dissolve salt.
2. Soak the veggies in the brine, covered with a plate or weight to keep them submerged, a few hours or overnight, until soft.
3. Mix the spices into a paste.
4. Drain and reserve the brine. Taste the vegetables for saltiness – you want them to taste decidedly salty, but not unpleasantly so. If they are too salty, rinse them. If you cannot taste salt, add a couple teaspoons and mix.
5. Mix the vegetables with the spice paste. Mix everything together and stuff into a clean quart-sized jar. Pack tightly, pressing down until brine rises. If necessary, add a little reserved brine to submerge the vegetables. Weigh the vegetables down with another jar or zip-lock bag, and cover with a clean cloth to keep out flies and dust.
6. Ferment in a warm place, checking every day. When it reaches your desired level of sourness, put in the fridge. It should keep for at least a month, but will get softer and more sour.