PHOTOGRAPHY: CAROLINE RUSSOCK
Here is what you need:
Rinse cabbages and cut crosswise into 2-inch lengths. Peel the daikon, cut lengthwise into quarters, then into pieces about ½ inch thick.
Dissolve salt in water. Place cabbages and daikon in a large bowl and pour the salt water over them. Let sit at least 6 hours or overnight.
Drain the vegetables, reserving water. Return the cabbages and daikon to the bowl and add green onions, garlic, ginger, and chili powder. Mix well. Pack the mixture into a 1-gallon glass jar. Slowly pour the reserved salty water over the vegetables to cover, leaving about 1 inch of space on top. Tightly close the jar.
Place the jar in a cool; dark place for 2 to 3 days, depending on how pickled you like your Kimchi. Refrigerate for up to 2 weeks.