Kim Chee I

1 md Head napa cabbage (1-1/2 to

- 2 pounds) 2 1/2 tb Salt

1/4 lb Daikon (it`s a Asian turnip)

- peeled and cut into - matchstick pieces (option) 2 Green onions (including

- tops), cut itno thin - slivers 3 Cloves garlic, minced or

- pressed 1 To 2 teaspoons Korean red

- pepper or ground red - pepper (cayenne) 2 ts Sugar

Cut cabbage into chunks about 1-inch square; place in a large bowl and add 2 tablespoons of the salt. Mix well. Cover and let stand at room

temperature until cabbage is wilted and reduced to about half its original volume (3 to 4 hours). Rinse thoroughly; drain. Return to bowl along with daikon (if used), onions, garlic, pepper, sugar, and remaining 1/2 tablespoon salt; mix well. Pack lightly into a 1-quart jar; cover with lid or plastic wrap and let stand at room temperature, tasting often, until fermented to your liking. (In warm weather, fermentation may only take 1 to 2 days; in cooler weather, count on 3 to 4 days.) Store in the refigerated, covered, for up to 2 weeks. Makes about 3-1/2 cups. SOURCE: Sunset Oriental Cookbook - Recipes from China, Japan, Korea & Southeast Asia. Shared by Cate Vanicek