Title: Kim Chee (1)
Categories: Hawaii Korea Pickle Spice
Yield: 1 Servings

1	lg	Head chinese (celery or
		Nappa) cabbage
		Salt
4		Green onions (including
		Tops)
1		Clove garlic, minced
1		Dried hot red chili (about
2		" long), crushed
1	ts	Fresh ginger, grated

Cut cabbage into pieces, 1-inch long and 1-inch wide. Sprinkle 2 Tbs salt on cabbage, mix well, and let stand 15 minutes. Cut green onions in 1-1/2 inch lengths, then cut lengthwise in thin slices. Wash salted cabbage three times with cold water. Add the onions, garlic, chili, ginger, 1 Tbs salt and enough water to cover. Mix well. Cover and let stand for a few days. Taste mixture every day. When it is acid enough, cover and refigerate up to 2 weeks. Makes about 1 quart.

Alt.Culture.Hawaii

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