Korean Kimchi

Ingredients:
1 pound celery cabbage stalks
1 large carrot
1/4 pound (about 3) daikon (white Asian radish)
2 green onions, thinly sliced
1/4 cup soy sauce
1/2 cup water
2 tablespoons honey
3 tablespoons cider vinegar
1 teaspoon minced fresh ginger root
4 cloves garlic
2 to 4 dried chilies, 2 inches long, split

Instructions:
Slice the cabbage, carrot and radishes lengthwise and then into 2 1/2-inch long strips.
Toss with green onions, soy sauce and water. Cover loosely and let stand overnight.
Drain the liquid from the vegetables into a bowl. Add honey and vinegar to the liquid and stir well to dissolve honey.
Add ginger, garlic and chilies to the vegetables and pack them into a sterilized quart jar.
Pour liquid into the jar. If more liquid is needed to cover vegetables, add water.
Cover loosely with a lid and let sit at room temperature for 1-3 days to ferment. (The liquid will bubble and the flavor will become sour.) The Kimchi should then be refrigerated.
In 3 to 4 days the cabbage will become translucent and will be ready to serve.
Kimchi can be stored in the refrigerator for 2 months.