Kim Chee - cooking recipe

Ingredients

2 lb. won bok (Chinese cabbage)
4 c. water
1/2 c. Hawaiian salt
1/4 tsp. cayenne pepper
1 1/2 tsp. minced red chili pepper
1/2 tsp. paprika
1/2 tsp. minced ginger root
3 large garlic cloves, minced
1 Tbsp. grated onion
1 Tbsp. sugar

Preparation

Wash cabbage.
Cut in 1 1/2 x 2-inch slices.
Dissolve salt in water.
Soak cabbage in brine 8 hours or overnight.
Rinse and drain.
Combine seasonings.
Add to cabbage and mix thoroughly. Pack in 1 quart jar.
Cover loosely and let stand at room temperature for 24 hours.
Tighten cover and refrigerate for 3 days to ripen before serving.
Will keep for several weeks.