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Kim Chee

Coarsely chop and wash 2-3 pounds Chinese cabbage. Layer in large
plastic or glass container with about 1/2 cup salt and let sit up to 1/2
day or overnight. Rinse very well and drain well. Taste to see how
salty it is. May need to rinse and drain again, several times.


Mix together:
1 2" by 2" piece of fresh ginger root, peeled and mashed
4 cloves garlic, mashed
¾ sweet red pepper, diced fine
¾ cup green onions, chopped
3 Tbsp sugar
¼ tsp MSG
2 Tbsp Korean crushed red pepper (sweeter, not as hot as normal)


Mix above mixture with well-drained cabbage using wooden spoon or rubber-gloved hands in plastic or glass container. DO NOT USE METAL. Pack tightly in clean glass jar. One 3 1/2 pound cabbage will fill a 32-ounce container. Add water to the dregs in the plastic tub if need more juice when jar is packed. Top with plastic wrap, rubber band, paper towel and jar lid. I find that putting entire container in a plastic bag with a twist-em to close it helps keep the odor out of the refrigerator. Keep refrigerated.

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