Kim Chee (Korean Relish)

• 2 pounds Fresh Celery Cabbage (Won Bok)
• 4 cups Water
• 1/2 cup Hawaiian or Kosher Salt
• 3/4 teaspoon Red Pepper, dried or fresh, minced
• 1/8 teaspoon Garlic, minced
• 1/2 teaspoon Ginger Root, minced
• 1/4 cup Green Onions, finely cut
• 1 tablespoon Sugar

Wash cabbage. Cut into 1-1/2 inch lengths. Add salt to water and soak cabbage until cabbage is limp. Turn once or twice during this soaking period. Drain cabbage well. Mix all other ingredients and add to cabbage. Pack well into a jar. Cover and keep in a cool place 1 to 2 days to ripen.

Yield: 1 quart mildly flavored Kim Chee.