Kim chee #1

Yield: 6 servings

Measure Ingredient
1 large Head Chinese Cabbage
\N \N Salt
4 \N Green Onion With Tops
1 \N Garlic Clove
1 \N Hot Red Chili, Dried
1 teaspoon 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 1½ 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.

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