Kim Chee (Korean Pickled Cabbage) Ingredients: Serves/Makes: 1 qt 2 pounds Chinese cabbage 1/2 cup coarse salt 4 cups water 1 1/2 tablespoon Minced hot red pepper 2 cloves garlic, finely minced 1 1/2 teaspoon Minced fresh ginger root 1 tablespoon sugar 2 scallions, chopped Directions: Cut cabbage in 1 1/2 inch squares. Put in a bowl with salt and water and let stand overnight. Drain, then rinse in cold water and drain again. Combine remaining ingredients with cabbage, mixing well. Pack into a quart jar and refrigerate 4 to 5 days before serving. Courtesy of: CDKitchen http://www.cdkitchen.com
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