Kim Chee - cooking recipe

Ingredients

2 lb. wong bok (Chinese cabbage)
1/2 tsp. garlic, chopped fine
1 onion, chopped fine
1/2 tsp. salt
1/2 c. salt
4 c. water
2 Tbsp. hot red pepper
1/2 tsp. ginger root, chopped fine

Preparation

Wash cabbage and cut into large pieces.
Add 1/2 cup salt to water.
Mix well and soak cabbage for 5 hours.
Wash and drain cabbage thoroughly.
Add all other ingredients into jar.
Cover and place in cool place for 2 or 3 days until pickled.
Makes 1 quart.