Red Cabbage Kimchi
INGREDIENTS 1 medium head red cabbage 1/4 cup iodine-free sea salt Water, preferably distilled, filtered or pre-boiled 1 tablespoon grated garlic (5 to 6 cloves) 1 teaspoon grated peeled fresh ginger 1 teaspoon granulated sugar 2 tablepoons tamari 1 to 5 tablespoons Korean red pepper flakes ( gochugaru ) 8 ounces Korean radish or daikon radish, peeled and cut into matchsticks or just radishes 4 medium onions, trimmed and cut into 1-inch pieces Slice the cabbage Place the cabbage in a large bowl and sprinkle with the salt. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours. Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 15 to 20 minutes. Meanwh...