Easy Kim Chee recipe 15
napa (Chinese) cabbage
scallions, spring or green onions
red chili peppers
Cut cabbage in pieces 1 inch long and 1 inch wide.
Sprinkle 2 tablespoons salt on cabbage, mix well and let sit 15 minutes.
Cut green onions and tops in 1½ inch lengths, then cut again lengthwise into thin slices.
Wash salted cabbage three times with cold water; drain and add the onions, garlic, chile, ginger and one tablespoon salt.
Cover with water, mix well.
Cover container and let stand for a few days.
Taste mixture every day.
When it is fermented and acid enough, cover and refrigerate up to 2 weeks.