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Title: Kim Chee (Korean Cabbage Relish)
Categories: Vegetable Relish Ethnic
Yield: 1 Servings

1 Head Chinese cabbage cut into 1/2-in. strips
3tbSalt
6 Green onions; chopped (or less, if desired)
3 Garlic clove; minced (or less, if desired)
1/2tsCrushed dried hot red chile
1tsChopped gingerroot

Soak cabbage in salted water to cover 5 to 10 hours. Drain. Combine cabbage with salt, green onions, garlic, chile and gingerroot. Mix well and spoon into large jar. Cover and refrigerate 1 to 2 days before using. Keeps well several weeks. Use as relish or salad. Makes about 1 quart

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