Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 lb Napa cabbage
3/4 c Korean pickling salt or
8 Scallions, finely chopped
Kosher salt
1 1/2 c Carrot, shredded
2 tb Fresh ginger, grated
2 tb Garlic, finely chopped
2 tb Candied ginger
2 ts Sugar
1/2 c Korean red pepper flakes
1 tb Salt

So many crazy stories have been told about Kimchee that many
Americans are reluctant to try the dish. No, it is not buried in the
ground in this country, and yes, it is delicious and much milder than
you would expect. You can vary the spiciness by varying the amount of
red pepper that you put into the dish. Wonderful stuff !! Remove limp
outer leaves from the cabbage. Quarter the cabbage lengthwise, then
cut across the quarters into 1 1/2 inch-wide pieces. Put the cabbage
in a very large bowl and add the pickling salt. Toss so the salt
coats the cabbage evenly. Allow to stand for 30 minutes. Toss the
cabbage a couple of times during that time. Rinse the cabbage with
cold water and drain. Toss with the remaining ingredients and pack
into a large crock or covered pottery casserole. Add water to cover,
about 3 cups. Allow to sit on the counter for 1 to 2 days. Store in
the refrigerator, covered, in the crock or in individual glass jars.
Serve as a relish with any Korean dinner or use in cooking meat or
soup dishes.

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