Kim Chee (Korean Pickle)

• 2 lbs. Won Bok (Chinese cabbage)
• ¼ cup rock salt
• 4 cups water
• 2 tsp. minced red pepper (seeds removed)
• ¾ tsp. minced garlic
• ½ tsp. minced ginger root
• ½ tsp. paprika
• 1 tbsp. sugar
• ¼ tsp. monosodium glutamate

Wash Won Bok and cut in 1½ to 2 inch lengths. Dissolve rock salt in water. Soak won bok in brine 3 to 4 hours. Rinse and drain. Combine seasonings and add to cabbage, mixing thoroughly. Pack into 1 quart jar. Cover loosely and let stand at room temperature for 1 to 2 days. Chill in refrigerator before serving. Yield about 1 quart.