Kim Chee

Date: Fri, 12 Nov 1993 21:52:12 -0800 (PST)
A lovely Korean lady who supplied me with Kim Chee when we both lived in 
Alaska gave me this recipe. I never thought mine tasted as good as hers did.
	Coarsely chop and wash 2-3 pounds Chinese cabbage. Layer in large
	plastic or glass container with about 1/2 cup salt and let sit up
	to 1/2 day or overnight. Rinse very well and drain well. Taste to
	see how salty it is. May need to rinse and drain again, several 
	Mix together:
	a 2-inch by 2-inch piece of fresh ginger root, peeled and mashed
	4 cloves garlic, mashed
	1/2 to 1 whole sweet red pepper, diced fine
	1 bunch (@ 3/4 to 1 cup) green onions, chopped
	2 to 3 tablespoons sugar
	@ 1/4 teaspoon MSG 
	1 to 2 tablespoons Korean crushed red pepper (sweeter and not as hot
	  as the other)
	Mix above mixture with well-drained cabbage using wooden spoon or 
	rubber-gloved hands in plastic or glass container. DO NOT USE METAL.
	Pack tightly in clean glass jar. One 3 1/2 pound cabbage will fill
	a 32-ounce container. Add water to the dregs in the plastic tub if need
	more juice when jar is packed. Top with plastic wrap, rubber band, 
	paper towel and jar lid. I find that putting entire container in a 
	plastic bag with a twist-em to close it helps keep the odor out of 
	the refrigerator. Keep refrigerated.


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