Recipe#24908

Title: Kim chi(Korean Cabbage Relish)

From:Gunterman@eworld.com
Date: Mon, 18 Sep 1995 11:57:13 -0700 
Posted by Karen Mintzias in Intercook

1      Head          Chinese cabbage -- cut in 1/2" strips
   3      tablespoon    Salt
   6                    Green onions -- chopped
   3      cloves        Garlic -- minced
     1/2  teaspoon      Crushed dried hot red chile
   1      teaspoon      ginger root -- chopped
Soak cabbage in salted water to cover 5 to 10 hours. Drain. Combine cabbage
with salt, green onions, garlic, chile and ginger root. Mix well and spoon
into large jar. Cover and refrigerate 1 to 2 days before using. Keeps well
several weeks. Use as relish or salad.