Title: Kim Chee (4) (Korean Pickled Cabbage)
Categories: Hawaii Korea Pickle Spice
Yield: 1 Servings

2	lb	Celery cabbage
1/2	c	Coarse salt
4	c	Water
1 1/2	tb	Crushed red pepper flakes
1		Clove garlic, finely minced
1	ts	Fresh ginger, minced
1	tb	Granulated sugar
2		Green onions, finely
		Chopped

Rinse the cabbage in cold water and drain. Cut the cabbage into 1-1/2-inch squares. Sprinkle with salt, add the water, and let stand overnight. Rinse the cabbage in cold water and drain. Using a wooden spoon, blend the remaining ingredients and stir this well into the cabbage pieces. Pack into a quart jar and cover. Place the jar in a plastic bag to prevent the odors from spreading to other foods. Refrigerate and let stand four to five days to cure.

Alt.Culture.Hawaii

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