Recipe#24899

Title: KIM CHEE#1

Soar

1       lg           Head Chinese Cabbage
                        Salt
   4                    Green Onion With Tops
   1                    Garlic Clove
   1                    Hot Red Chili, Dried
   1       t            Ginger Root, Grated Fresh
  Cut cabbage in pieces 1 inch long and 1 inch wide. Sprinkle 2
  tablespoons salt on cabbage, mix well and let sit 15 minutes. Cut green
  onions and tops in 1 1/2 inch lengths, then cut again lengthwise into
  thin slices. Wash salted cabbage three times with cold water; drain and
  add the onions, garlic, chile, ginger and one tablespoon salt. Cover
  with water, mix well. Cover container and let stand for a few days.
  Taste mixture every day. When it is fermented and acid enough, cover and
  refrigerate up to 2 weeks. Makes one quart.