Vegan Kimchi with Ginger and Chiles

Kimchi

Makes 4 cups

This mildly spiced kimchi can be made hotter by adding more ground chiles. It will get more sour with time; if it becomes too sour to enjoy on its own, use it to make Kimchi Stew.

½ cup kosher or coarse sea salt
1 small head napa cabbage (1½ lb.), halved and cut into ½-inch-thick slices
9 chiles de arbol or Thai bird chiles
1 medium daikon radish, julienned (4 oz.)
6 green onions, cut into ½-inch lengths
2 Tbs. unseasoned rice vinegar
2 cloves garlic, minced (2 tsp.)
2 tsp. grated fresh ginger
1 tsp. sugar

1. Stir salt into 2½ cups water in large nonreactive bowl. Add cabbage, and stir to coat leaves well. Let stand 5 hours, or overnight, stirring occasionally. Drain.

2. Grind chiles in coffee grinder until powdered (it’s OK if there are some larger bits).

3. Transfer cabbage to clean bowl, and add 1½ Tbs. ground chiles, radish, green onions, rice vinegar, garlic, ginger, and sugar. Toss with hands (wearing rubber gloves) to coat. Transfer to clean 1-quart canning jar, packing cabbage tightly. Seal with lid. Let stand 2 to 3 days at room temperature, turning upside down occasionally to coat cabbage with pickling liquid. Store in fridge up to 2 weeks.