Kim Chee - cooking recipe

Ingredients

2 nappa (cabbage) Japanese cabbage
4 green onions
3 tsp. salt
2 tsp. garlic powder
1 1/2 tsp. sugar
4 tsp. red pepper (cayenne)

Preparation

Slice nappa in 2-inch strips and onions in long thin strips. Place nappa and onions in a container with salt and press with a weight for 1 hour.
Turn over and press 1 hour longer. Rinse and squeeze out liquid.
Mix in remaining dry ingredients.
Place in jars and store in the shade for 1 day, then refrigerate.