INGREDIENTS:
* 2 whole , Napa Cabbage
* 1 cup(s) , Salt
* 1/2 pound(s) , Daikon Radish Peeled and Sliced
* 6 large , Green Onions
* 4 large , Garlic Cloves
* 1 whole , Inch Of Fresh Ginger Root
* 1 large , Stalk of Celery
* 1 medium , Pear Semi Ripe
* 4 tablespoon(s) , Ground Red Pepper
* 1 tablespoon(s) , Sugar

Instructions:
Remove (do not discard) the outer leaves from the cabbage. Quarter the cabbage and place together with the outside leaves in a large bowl.Sprinkle on the salt. Let stand 3 hours, turning occasionally.Peel the daikon and cut into long thin strips. Cut the onions into 1.” strips and then shred lengthwise into slivers. Mix the daikon and onion strips together in another bowl and let sit while the cabbage and salt mixture is sitting. Peel and mince garlic and gingerroot. Cut celery into 1″ lengths and shred lengthwise. Peel, core, and slice the pear and then cut into
long strips. Mix these ingredients together with the cayenne and granulated sugar and combine into the daikon and onion mixture. The cabbage will have produced a brine after sitting. Remove the outer leaves from the brine and set aside. Take a quarter of the cabbage head, rinse it under running water then pack the daikon and onion mixture between the leaves. Set it in the bottom of a crock or other container. Repeat this procedure with the remaining three quarters. Any remaining mixture should be layered over the cabbage. Press down.Place the outer leaves in a layer on top of the cabbage and cover the crock. Set a small weight on top of the cover and let sit for 3 days. The longer it sits the stronger it gets! It can be stored for a month prior to opening. Keep it in a cool (60 degree) place. After removing the Kim Chi from the crock it can be stored in glass jars and used as needed.

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