Napa Kimchee

Remove limp outer leaves from the cabbage. Quarter the cabbage lengthwise, then cut across the quarters into 1 1/2-inch-wide pieces. Put the cabbage in a very large bowl and add the pickling salt. Toss so that the salt coats the cabbage evenly. Allow to stand for 30 minutes. Toss the cabbage a couple of times during that time.

Rinse the cabbage with cold water and drain. Toss with the remaining ingredients and pack into a large crock or covered pottery casserole. Add water to cover, about 3 cups.

Allow to sit on the counter for 1 to 2 days. Store in the refrigerator, covered, in the crock or in individual glass jars.

Serve as a relish with any Korean dinner or use in cooking meat or soup dishes.

Note: This recipe can easily be adjusted for 1 2-pound head of Napa cabbage. Divide the remaining ingredients by one third. You van vary the spiciness by varying the amount of red pepper that you put into the dish.

Recipe Source: Jeff Smith