Favorite Napa Kimchee
Favorite Napa Kimchee recipe
napa (Chinese) cabbage
scallions, spring or green onions
crystallized ginger (candied)
red pepper flakes
preferably Korean style
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.