Title: SPICY KOREAN KIMCHI
Categories: Relishes, Oriental
Yield: 1 servings

1 lb Chinese cabbage
2 tb Salt
4 c Cold water
2 c Very hot water

———————PICKLING MIXTURE———————
1 tb Finely chopped garlic
1 tb Finely chopped fresh ginger
1 tb Finely chopped scallions
2 ts Finely chopped dried chile
2 ts Sugar
1 tb Salt

SEPARATE THE LEAVES AND SPRINKLE them with the salt.
Pour in the cold water and allow them to stand in a
cool place for 8 hours or overnight. Rinse the cabbage
well and squeeze out the excess liquid. Boil the water
and pour over the pickling mixture. Mix well and
combine with the cabbage leaves. Put the leaves with
the pickling mixture into a large glass bowl. You may
have to cut the leaves in half to make them fit. Cover
the kimchi with plastic wrap and leave in a cool place
for about 2 days. Drain and cut the leaves into
bite-size pieces. Pack into a glass jar until ready to
serve. Makes 1 Pound

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