Kim Chi (Korean)
6 pounds Chinese cabbage (bok choy)
3 tablespoons salt
2 cups sliced scallions
2 cloves garlic, minced
3/4 teaspoon dried, ground chile pepper
1 tablespoon ginger
Shred cabbage into 1-inch wide strips.
Mix with half the salt and let stand for 30 minutes.
Wash and drain.
Add remaining salt and other ingredients.
Pack into a crock or glass jar.
Add enough cold water to cover vegetables.
Cover and refrigerate for 5 days.
