Kimchi

Remove any wilted outer leaves from cabbage. Core and chop cabbage into 2-inch pieces. Measure 12 cups cabbage pieces. Toss cabbage with the 3 tablespoons kosher salt; place in a large colander set over a bowl. Let stand 2 to 3 hours or until wilted.

In a large clean bowl combine the next eight ingredients (through sugar).* Rinse cabbage; drain well. Add cabbage to daikon mixture; toss to combine. Let stand 10 minutes.

Transfer cabbage mixture to a large ceramic crock, glass container, or plastic food container. Using a clean, heavy plate that fits just inside the container, press plate down on cabbage mixture. Let stand at room temperature for 2 to 24 hours (5 to 24 hours if fermenting in the refrigerator), tossing cabbage and pressing plate down on cabbage every hour or until enough liquid is released to cover cabbage by at least 1 inch. (If cabbage does not release enough liquid, add enough brine to cover in a ratio of 1 cup water to 1 teaspoon kosher salt.)

Place a large resealable plastic bag filled with the 1 quart water plus the 4 teaspoons kosher salt over the plate to weight it down. Cover container with a clean dishcloth or loose-fitting lid.

To ferment at room temperature, set container in a cool place out of direct sunlight; let stand 2 to 3 days. To ferment in the refrigerator, chill 3 to 6 days. The kimchi is ready with it is bubbling.

Transfer kimchi to canning jars or airtight containers; seal and label. Store in the refrigerator up to 3 weeks.