Recipe#24901

Title: KIM CHEE#4

Soar

2                    Napa cabbages, cut up
   1                    Scallion
   2                    Garlic cloves, minced
   1                    1" piece ginger, minced
   2       ts           Korean red pepper
     1/2   ts           Salt, (more or less)
                        Water
  Soak cabbages overnight in salt water to wilt. The next day, wash
  cabbage 3 times till there is no more "slimy" feel. Cut the green part
  of
  the scallion into 1/2" long slivers, and mince the white part. Add
  scallion, garlic and ginger to cabbage. In a one cup measuring cup, mix
  together the red pepper, MSG, salt and water to make 1/2 cup juice. Pack
  cabbage mixture loosely into jars. Pour juice in to cover. Poke with
  chopstick to release air. Seal and let set overnight in refrigerator.
  Keep refrigerated.