Kimchee, a pickle of sour-tasting fermented Chinese cabbage and garlic, is a Korean national institution, served with every and any meal from breakfast to dinner. It is produced there in huge amounts in wooden tubs, but it works well on a smaller scale.
Cut the Chinese cabbage in half lengthwise and then cut the halves across into 5-cm / 2-inch sections. Peel the daikon, cut it in half lengthwise, then cut the halves across into 5-mm / ¼-inch thick slices. Put into a bowl.