Kim Chi (Korean)

Ingredients

• 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

Instructions

1. Shred cabbage into 1-inch wide strips. Mix with half the salt and let stand for 30 minutes.
2. Wash and drain.
3. Add remaining salt and other ingredients.
4. Pack into a crock or glass jar.
5. Add enough cold water to cover vegetables.
6. Cover and refrigerate for 5 days.

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