Title: Kimchi (korean cabbage relish)
 Categories: Vegetables, Relishes, Korean
      Yield: 1 Servings
 
      1    Head Chinese cabbage
           - cut into 1/2-in. strips
      3 tb Salt
      6    Green onions; chopped
           - (or less, if desired)
      3    Garlic clove; minced
           - (or less, if desired)
    1/2 ts Crushed dried hot red chile
      1 ts Chopped gingerroot
 
  Soak cabbage in salted water to cover 5 to 10 hours. Drain. Combine
  cabbage with salt, green onions, garlic, chile and gingerroot. Mix
  well and spoon into large jar. Cover and refrigerate 1 to 2 days
  before using. Keeps well several weeks. Use as relish or salad. Makes
  about 1 quart