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Kim chee

Yield: 1 Servings

Ingredients:

• 2 Napa cabbages; cut up
• 1 Scallion
• 2 Garlic cloves; minced
• 1 1" piece ginger; minced
• 2 ts Korean red pepper
• 1/2 ts Salt; (more or less)

Instructions:

Water Soak cabbages overnight in salt water to wilt. The next day wash cabbage 3 times til there is no more slimy feel. Cut the green part of the scallion into 1/2" long slivers and mince the white part. Add scallion garlic and ginger to cabbage. In a one cup measuring cup mix together the red pepper MSG salt and water to make 1/2 cup juice. Pack cabbage mixture loosely into jars. Pour juice in to cover. Poke with chopstick to release air. Seal and let set overnight in refrigerator. Keep refrigerated.

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