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Kim Chee

Ingredients
  • 3 pounds cabbage (bok choy or napa)
  • 6 TBSP non-iodized salt
  • 6 scallions
  • 4 cloves garlic
  • 3 TBSP red pepper flakes or ground chili peppers
  • 3 slices ginger
Instructions

Wash the cabbage and cut into 1 inch pieces. Sprinkle with 4 TBSP of the salt. Mix well and allow to stand for 30 minutes. Cut the scallions into 1-1/2 inch lengths and shred lengthwise. Chop the garlic and ginger. After the 30 minutes wash the cabbage in cold water. Place it and all ingredients into a jar together with remaining 2 TBSP of salt. Add enough water to cover and let stand at room temperature for two to five days. The Kim Chee will keep for several weeks in the refrigerator.

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