Kim Chi - cooking recipe

Ingredients

Chinese nappa cabbage
1 to 2 fresh garlic cloves, chopped fine
1 bunch green onions, chopped
vinegar
sugar
hot pepper
powdered cayenne

Preparation

Chop cabbage into bite size pieces and wash several times in colander.
Seal with salt layering and set in sun.
Leave 4 hours and toss or turn upside down each hour.
Cabbage will dehydrate after 4 hours.
Wash cabbage thoroughly and add green onions and garlic.
Pour vinegar over and toss cabbage sprinkling with cayenne and then sugar and adjust seasoning to taste.
Let set in refrigerator until meal.
This will keep well for several days.