Title: Kim Chee (2) (Korean Pickled Vegetables)
Categories: Hawaii Korea Pickle Spice
Yield: 1 Servings

1	lb	Chinese (celery or Nappa)
		Cabbage, cut into 2-inch
		Pieces (about 4 cups)
6	tb	Salt
4		Green onions (including
		Tops), finely chopped
1	ts	Fresh ginger, finely
		Chopped
1		Clove garlic, minced
1	tb	Sugar
1	tb	Paprika
		Cayenne pepper
2	c	Water

Sprinkle the cabbage with 5 tablespoons of the salt. Let stand for 2 hours. Rinse off salt and drain. Add the green onions, ginger, garlic, sugar, paprika, the remaining salt and a dash of cayenne pepper, and mix thoroughly. Pack the vegetables in a jar and pour in the water. Cover tightly. Refrigerate the vegetables for 24 hours before serving.

Alt.Culture.Hawaii

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