FRESH KIMCHI

1 2 pound Napa cabbage
2 tablespoons kosher salt plus more to taste
1/2 cup thinly sliced into sticks daikon
4 scallions, sliced into long thin strips
1 cup watercress leaves and tender stems
3 tablespoons ground Korean hot pepper flakes
1 cup beef broth
1 tablespoon sesame oil
4 1/2 teaspoons sugar
1 tablespoon fish sauce
3 cloves garlic, minced

Quarter the cabbage and remove the thick, white core at the base. Halve each quarter. Place the cabbage in a large strainer set inside a large bowl. Toss the cabbage with 2 tablespoons of the salt. Place another large bowl on top of the cabbage and fill it with heavy cans or other weights so that the cabbage is compressed. Set aside to drain for 5 hours.

Rinse the cabbage briefly under running water and wrap it in clean tea towels to remove excess water. Cut cabbage into strips and transfer to a large, clean bowl along with the daikon, scallions and watercress.

In a small bowl, combine the remaining ingredients and stir until the sugar is dissolved. Pour mixture over the vegetables and toss until well coated. Season with additional salt, if necessary.

Serve at room temperature. Refrigerate leftovers.

Source: NY Times Magazine; August 1, 1999