Title: Kim Chee (Korean Cabbage Relish)
Categories: Vegetable Relish Ethnic
Yield: 1 Servings
| 1 | | Head Chinese cabbage cut into 1/2-in. strips |
| 3 | tb | Salt |
| 6 | | Green onions; chopped (or less, if desired) |
| 3 | | Garlic clove; minced (or less, if desired) |
| 1/2 | ts | Crushed dried hot red chile |
| 1 | ts | Chopped 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