Quick Kimchi (Korean Mak Kimchi)

Directions

1. 1. Wash the leaves of a Chinese cabbage and cut them into 2-inch lengths
2. (the leafy end may be left longer; it will shrivel the most). Peel the Chinese turnip, halve it lengthwise down the center and then slice thin across the grain.
3. 2. Combine the salt and water. Place the vegetables in a large pot. Pour the salted water over the surface of the vegetables and cover the pot.
4. Leave overnight.
5. 3. The next day, mince the scallions, garlic and ginger. Drain the vegetables, that should be wilted and reserve the salty water. Season with the cayenne, scallion, garlic and ginger. Mix the vegetables by hand, using rubber gloves if available. Pack this mix tightly into jars. Pour the salted water over the mix so which the liquid comes to within 1/2 inch of the top of the jar.
6. 4. Keep at room temperature for 2 or possibly 3 days, then chill.
7. Makes about 2 jars of kimchi that should be sufficient for a large dinner party.