Kim Chee Recipe

1 large head chinese (celery or Nappa) cabbage
Salt
4 green onions (including tops)
1 clove garlic, minced
1 dried hot red chili (about 2" long), crushed
1 tsp fresh ginger, grated

1. Cut cabbage into pieces, 1-inch long and 1-inch wide.
2. Sprinkle 2 Tbs salt on cabbage, mix well, and let stand 15 minutes.
3. Cut green onions in 1-1/2 inch lengths, then cut lengthwise in thin slices. Wash salted cabbage three times with cold water. Add the onions, garlic, chili, ginger, 1 Tbs salt and enough water to cover. Mix well. Cover and let stand for a few days.
4. Taste mixture every day. When it is acid enough, cover and refigerate
up to 2 weeks.