Kim Chi (Korean)
- 6 pounds Chinese cabbage (bok choy)
- 3 tablespoons salt
- 2 cups sliced scallions
- 2 cloves garlic, minced
- 3/4 teaspoon dried, ground chile pepper
- 1 tablespoon ginger
- Shred cabbage into 1-inch wide strips. Mix with half the salt and let stand for 30 minutes.
- Wash and drain.
- Add remaining salt and other ingredients.
- Pack into a crock or glass jar.
- Add enough cold water to cover vegetables.
- Cover and refrigerate for 5 days.