Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2/3 lb Napa Cabbage
1/2 lb Daikon radish
1 md Cucumber
1 md Turnip
1/2 c Salt
1 tb Salt
3 Spring onions; sliced
3 Garlic cloves; minced
4 ts Fresh ginger, minced
1 tb Dried chili flakes
2 ts Soy sauce/tamari
1 c Water

Peel daikon, cucumber and turnip, and slice 1/4"
thick. Layer whole cabbage leaves, sliced daikon,
cucumber and turnip in a large bowl. Between layers,
liberally sprinkle with 1/2 cup salt. Cover with water
and place a wide plate or pot on top to submerge them.
Leave overnight or at least 12 hours. Drain Rinse
vegetables in a colander. Julienne each vegetable into
a uniform shape. return them to the large bowl, and
add spring onions, garlic, ginger, chili flakes,
soy/tamari, salt and 1 cup water. Toss to combine.
Spoon the vegetables with liquid into a large crock or
clean jars. Cover tightly or cap. Refridgerate for 3
days before opening. Everyday, turn jars upside down a
couple of times to distribute spices, or stir
vegetables in the crock. Store in refridgerator.
Notes: Kim chee spiciness varies depending on the
hotness of the chili flakes used. The longer it sites,
the hotter it gets (up to a point). I cannot vouch for
the authenticity of the recipe, but its about as close
as I've come. beware 'kim chee' spices in oriental
food stores, as they most likely have MSG in them.

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