Korean Keem-Chee

Mrs. Helen I. Billings – Honokaa

• 3 c celery cabbage (Chinese)
• 3 T salt
• 3 green onions
• 1 clove garlic
• 1 tsp chopped chili pepper
• 1 tsp chopped candied ginger
• 1 1/2 c water

Wash the cabbage and cut in pieces 1 inch long and 1 inch wide. Sprinkle with 2 T salt, mix well and let stand 15 minutes. Cut the onions, including tops into 1 1/2 inch lengths and shred lengthwise.

Chop the garlic, red pepper and ginger in fine pieces. Remove the cabbage from the salt water and wash twice in cold water. Mix the other ingredients with the cabbage, add 1 T salt and put into a stone or glass jar. Add enough water to cover the cabbage and let stand for several days. In warm weather one day is sufficient, but in cold weather five days are needed. Keem-Chee can be kept several weeks in the ice box. 6 servings