Favorite Napa Kimchee

Directions

Quarter the cabbage lengthwise, then cut across the quarters into 1½ inch-wide pieces.

Put the cabbage in a very large bowl and add the pickling salt.

Toss so 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 dish.