Title: Kim chee #5
 Categories: Korean, Condiments
      Yield: 12 Servings
 
      2    Heads Chinese cabbage
           -OR- white cabbage
      1 c  Salt
      1 lb Daikon
      6    Green (spring) onions
      4    Garlic cloves
      1    Piece fresh gingerroot (1")
      1    Celery stalk
      1    Hard, semi-ripe pear
      4 tb Ground red pepper (cayenne)
      1 tb Granulated sugar
 
  1. Remove (do not discard) the outer leaves from the cabbage. Quarter
  the cabbage and place together with the outside leaves in a large
  bowl. Sprinkle on the salt. Let stand 3 hours, turning occasionally.
  2. Peel the daikon and cut into long thin strips. Cut the onions into
  1." strips and then shred lengthwise into slivers. Mix the daikon and
  onion strips together in another bowl and let sit while the cabbage
  and salt mixture is sitting. 3. Peel and mince garlic and gingerroot.
  Cut celery into 1" lengths and shred lengthwise. Peel, core, and
  slice the pear and then cut into long strips. Mix these ingredients
  together with the cayenne and granulated sugar and combine into the
  daikon and onion mixture. 4. The cabbage will have produced a brine
  after sitting. Remove the outer leaves from the brine and set aside.
  Take a quarter of the cabbage head, rinse it under running water then
  pack the daikon and onion mixture between the leaves. Set it in the
  bottom of a crock or other container. Repeat this procedure with the
  remaining three quarters. Any remaining mixture should be layered
  over the cabbage. Press down. 5. Place the outer leaves in a layer on
  top of the cabbage and cover the crock. Set a small weight on top of
  the cover and let sit for 3 days. The longer it sits the stronger it
  gets! It can be stored for a month prior to opening. Keep it in a
  cool (60 degree) place. After removing the Kim Chi from the crock it
  can be stored in glass jars and used as needed. This is a strong
  recipe and if it is still not hot enough, diced red peppers with
  seeds can be added, to the daikon and onion mixture, but do so at
  your own risk! Enjoy.