Mae's Kim-Chee

Mae's Kim-Chee
(this one is from my neighbor who owns an asian restaurant, the recipe is not exact, I had to improvise and figure some things out on my own)

1 Head Napa Cabbage (approximately 5-7 lbs.)
1 Daikon Radish (about 1 lb.)
1 Bunch green onions
3 Tbs. Chopped fresh Garlic
2 Tbs. Chopped fresh Ginger
4 Tbs. Crushed Red pepper flakes
Salt (approximately 1-2 Tbs.)
2-3 Tbs. Toasted Sesame seeds (or raw if you want a raw version)
Optional: 1 Tbs. Vegan Sugar

This is a fermented side dish that is full of living enzymes, and very good for you!
To prepare:
Wash and chop Napa into 1/2- 1 inch slices. Dry in salad spinner or on towels as well as you can. Mix it up in very large bowl with the salt only. Let it sit on the counter covered with a tea towel for 12-18 hours. It should start to soften and ooze out the water held in the Napa. Drain the liquid off.
Then, chop up the rest of the ingredients. Daikon in thin, half or quarter moon slices, chop the garlic and ginger finely, thin slice the scallions. Mix all the ingredients together, throw in a few more pinches of salt. Re-cover on counter for a few hours. Then, pack tightly into jars, and close the lid tightly. Let the jars sit on the counter 3-4 days. You should notice a further softening of all the veggies, and there should be small little bubbles forming.
At this point, you can eat any time, and you should refrigerate to slow the fermentation process. It will last a month or more in the fridge.

Great as an accompaniment to stir-fries, rice noodles, soups, on just about anything you want a little sour and spice!

My own favorite recipe with Kim-Chee is Kim-Chee Paninis:
Sautee some onions and Mushrooms
Layer bread with: Mayo (or plain hummus)on both sides, Kim-chee on one side, and Mushrooms and onions on the other.
Cook on a cast-iron grill pan, with a heavy pan on top until the lines form and darken. If you have a Foreman Grill or panini maker, that will work. Or if you don't have any of those, just make like a grilled cheese, putting a heavy smaller pan, or just a smaller pan with a rock or something in it to smash it down well while cooking.