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Kim Chee #4

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      Title: KIM CHEE #4
 Categories: Korean, Condiments
      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 till 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.
 
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