Korea − Kim Chee

pounds napa or celery cabbage

/2 cup coarse salt

cups water

1/2 tablespoons crushed red pepper flakes

clove garlic, finely minced

teaspoon fresh ginger, minced

tablespoon granulated sugar

green onions, finely chopped

Rinse the cabbage in cold water and drain. Cut the cabbage

into 1−1/2−inch squares. Sprinkle with salt, add the water,

and let stand overnight.

Rinse the cabbage in cold water and drain. Using a wooden spoon,

blend the remaining ingredients and stir this well into the

cabbage pieces. Pack into a quart jar or other container and cover.

Place the jar in a plastic bag to prevent the odors from spreading

to other foods. Refrigerate and let stand four to five days to cure.

Korea − Kim Chee

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