Recipe - Kimchi (Korean Cabbage Relish)

1 Head Chinese cabbage
cut into 1/2in. strips
3 tablespoon Salt
6 Green onions; chopped
(or less, if desired)
3 Garlic clove; minced
(or less, if desired)
One half teaspoon Crushed dried hot red chile
1 teaspoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini