Kim chee #2

1. Cut cabbage into chunks about 1-inch square; place in a large bowl and add 2 tablespoons of the salt.
2. Mixi well.
3. Cover and let stand at room temperature until cabbage is wilted and reduced to about half its original volume (3 to 4 hours).
4. Rinse thoroughly; drain.
5. Return to bowl along with daikon (if used), onions, garlic, pepper, sugar, and remaining ½ tablespoon salt; mix well.
6. Pack lightly into a 1-quart jar; cover with lid or plastic wrap and let stand at room temperature, tasting often, until fermented to your liking.
7. (in warm weather, fermentation may only take 1 to 2 days; in cooler weather, count on 3 to 4 days).
8. Store in the refigerated, covered, for up to 2 weeks.
9. Makes about 3-½ cups.