Title: Chinese Cabbage Kimchi (Paechu Kimchi)
Categories: Chinese
Yield: 1 Servings

2		Chinese Cabbages
1	md	White radish
1/3	c	Salted baby shrimp (opt)
1		Head (whole bulb) garlic, minced fine 2 bunches green onions
1 1/4	c	Salt
1/2	c	Red pepper powder
2	tb	Fresh ginger, minced fine

1. cut each cabbage in half lengthwise. 2. Make a brine with 10 cups of water and 1 cup salt and soak cabbage sections

in brine, at least overnight. 3. When cabbage well salted, rinse in cold water and drain, save 1/3 cup brine. 4. cut 1/3 of radish into thin strips 1" long 5. mix red pepper powder (ground red chilis, yes I know its hot) with brine. Add to radish strips and mix well till color is set. mix remaining ingredients. Salt to taste. 6. pack seasoned mix between leaves of cabbage. cut remaining radish into 1 " cubes and toss with seasoned mixture. 7. place cabbage andradish into large crock.

A couple of gallon glass jars work well, and can be kept in the refrigerator.

you can cut the cabbage to fit in the jar but be sure to layer it for flavoring. let age 2 or 3 days. Keeps a long time.

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