I found the recipe here (http://www.foodnetwork.com/recipes/nigella-lawson/vietnamese-chicken-and-mint-salad-recipe/index.html) — and this salad is awesome!!
1 head of napa cabbage (about 2 and 1/2 to 3 pounds)
1 pound of radish, cut into matchsticks
1/4 cup sea salt
1 and 1/2 cup water
4 cloves of garlic, minced
2 tablespoons of ginger, minced
3 stalks of green onion, cut into 1-inch pieces
2 tablespoons red pepper flakes, or 2 tablespoons of cut-up fresh chilis
2 tablespoons sugar
Chop up the cabbage into bite-sized pieces, and cut up the radish into medium-sized thin sticks. Mix together in a bowl.
Dissolve the sea salt into water. Pour over the cabbage and radish.
Let sit for at least 2 hours, mixing occasionally.
Drain the vegetables, but keep the liquid. Add the garlic, ginger, green onion, red pepper flakes, and sugar.
Mix well for several minutes.
Put vegetable mixture into large seal-able containers. Leave about 1 inch of space from the top. Pour salt liquid over the mixture until the liquid just covers the top of the mixture.
Seal the containers and keep at room temperature in a dark, dry environment. Leave for 1-3 days (depending on how fermented you like kimchi). After bubbles start appearing in the liquid, or gas starts pushing the container lid upwards, the kimchi is ready to be stored in the refrigerator.