Title: Kimchi (The Complete Book Of Oriental Cooking, Myra Waldo
Categories: Spice Korea Pickle
Yield: 1 Servings

6	lb	celery or cabbage or green
		Cabbage
3	tb	salt (not iodised)
2	c	scallions, sliced
2		garlic cloves, minced
1	tb	ginger root, minced (or 2
	ts	Powdered)
3/4		Tsp chili peppers, dried,
		Ground

Shred the cabbage into strips 1 inch wide. Mix with one half the salt and let stand 30 minutes. Wash and drain. Mix the scallions, garlic, ginger, chili peppers, cabbage, and remaining salt. Pack into a crock or glass jar. Add enough cold water to cover the vegetables. Cover the container and set aside in a cool place for 5 days. Taste to see if the vegetables are pickled sufficiently -- if not, let stand 2 more days. Chill and serve.

Brent Thompson From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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