Korean Kim Chee - cooking recipe

Ingredients

cabbage (unwashed)
salt
4 cloves fresh garlic
4 slices fresh ginger
5 green onions
1 Tbsp. dried shrimp
2 Tbsp. Korean hot pepper
1/2 tsp. black pepper
1/2 tsp. garlic powder
1 tsp. sugar

Preparation

Sprinkle salt on each cabbage leaf (unwashed).
Mix it well. Let it set outside overnight.
Next day, mix it again.
Wash it 3 times.
Taste it to see how salty it is.
Squeeze out the juice. Once it is salty enough, add garlic, ginger, onions, shrimp, hot pepper, black pepper, garlic powder and sugar.
Leave the Kim Chee out for two days, then put it in the refrigerator for one week or until sour.