Title: Kim chee #1
 Categories: Korean, Condiments
      Yield: 6 Servings
 
      1 lg Head Chinese Cabbage
           Salt
      4    Green Onion With Tops
      1    Garlic Clove
      1    Hot Red Chili, Dried
      1 ts Ginger Root, Grated Fresh
 
  Cut cabbage in pieces 1 inch long and 1 inch wide. Sprinkle 2
  tablespoons salt on cabbage, mix well and let sit 15 minutes. Cut
  green onions and tops in 1 1/2 inch lengths, then cut again
  lengthwise into thin slices. Wash salted cabbage three times with
  cold water; drain and add the onions, garlic, chile, ginger and one
  tablespoon salt. Cover with water, mix well. Cover container and let
  stand for a few days. Taste mixture every day. When it is fermented
  and acid enough, cover and refrigerate up to 2 weeks. Makes one quart.