Title: Kim chee
 Categories: Asian, Relishes
      Yield: 1 Servings
 
      2    Napa cabbages; cut up
      1    Scallion
      2    Garlic cloves; minced
      1    1" piece ginger; minced
      2 ts Korean red pepper
    1/2 ts Salt; (more or less)
           Water
 
  Soak cabbages overnight in salt water to wilt.  The next day, wash
  cabbage 3 times til there is no more "slimy" feel. Cut the green part
  of the scallion into 1/2" long slivers, and mince the white part. Add
  scallion, garlic and ginger to cabbage.  In a one cup measuring cup,
  mix together the red pepper, MSG, salt and water to make 1/2 cup
  juice. Pack cabbage mixture loosely into jars.  Pour juice in to
  cover.  Poke with chopstick to release air.  Seal and let set
  overnight in refrigerator. Keep refrigerated.