Pickle Recipes - Kimchi

3 tablespoons pickling salt
5 cups water
1 pound cabbage, cut into 2 inch squares
1 pound daikon, cut in half lengthwise and slice thin
1 1/2 tablespoons minced ginger
5 scallions, cut into rounds
1 1/2 tablesppons dried hot pepper
1 teaspoon sugar

Dissolve 2 tablespoons plus 2 teaspoons of the salt in the water.
Combine the vegetables into a large bowl, crock or non-reactive pot and cover them with the brine.
Let them stand for 12 hours.
Drain the vegetables but keep the brine.
Combine the vegetables with the remaining ingredients.
Pack the mixture into a 2 quart jar.
Cover it with the reserved brine.
Weight the jar with a freezer bag filled with more brine.
Let the kimchi ferment in a cool place for 5 days or until it is as sour as you like.
Store it in the refrigerator.