Recipe#24890

Title: FLAMING ORANGE HABANERO KIMCHEE

Soar

1       lg           Head Napa cabbage
                        Salt
                        Water
   5                    Habanero peppers
   4                    Garlic cloves
   4                    Green onions
   1       sl           Fresh ginger (1/2" thick)
     1/4   ts           Cayenne pepper (or to taste)
  Cut cabbage into 1-inch slices.  Dissolve about 1-2 tablespoons salt
  in enough water to cover cabbage slices in a non-reactive container.
  Leave cabbage to soak in salted water for 12 to 24 hours at room
  temperature.
  Rinse cabbage well, drain, and set aside.
  Chop peppers (with seeds), green onions, garlic, ginger and ginger,
  and mix with 1 tablespoon salt and cayenne pepper.  Pack cabbage in a
  non-reactive container, cover with water and gently stir in chopped
  pepper mixture. Refrigerate for several days before serving.  Keeps
  quite a while if stored in refrigerator.  Remove kimchee from liquid
  before serving.