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Kim chee #1

Yield: 6 Servings

Ingredients:

• 1 lg Head Chinese Cabbage Salt
• 4 Green Onion With Tops
• 1 Garlic Clove
• 1 Hot Red Chili Dried
• 1 ts Ginger Root

Instructions:

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 1 1/2 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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