Kimchi (Korean Cabbage Relish)

1 Head Chinese cabbage

- cut into 1/2-in. strips 3 tb Salt

6 Green onions; chopped

- (or less, if desired) 3 Garlic clove; minced

- (or less, if desired) 1/2 ts Crushed dried hot red chile

1 ts Chopped gingerroot

Soak cabbage in salted water to cover 5 to 10 hours. Drain. Combine cabbage with salt, green onions, garlic, chile and gingerroot. Mix well and spoon into large jar. Cover and refrigerate 1 to 2 days before using. Keeps well several weeks. Use as relish or salad. Makes about 1 quart