Kim Chee

• 2 lbs won bok
• 1-1/2 cups water
• 1/2 cup Hawaiian salt
• 1/4 tsp cayenne pepper
• 1/2 tsp minced red chili pepper
• 1 clove garlic, minced
• 1 Tbsp grated onion

Cut won bok into 1-inch slices. Combine won bok, water and Hawaiian salt; let stand 1 hour. Drain won bok; squeeze to remove excess liquid. Combine won bok and remaining ingredients. Pack tightly in a jar, cover. Refrigerate, allow to ripen 3-4 days.

Yield: 1 pint

NOTE: Kim chee keeps well for several weeks.