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Spicy Korean Kimchi

vegetables

1 lb chinese cabbage
2 tablespoon salt
4 cup cold water
2 cup very hot water
----PICKLING MIXTURE----
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh ginger
1 tablespoon finely chopped scallions
2 teaspoon finely chopped dried chile
2 teaspoon sugar
1 tablespoon salt

Separate the leaves & sprinkle them with the salt. Pour in the cold water and allow them to stand in a cool place for 8 hours or overnight. Rinse the cabbage well and squeeze out the excess liquid. Boil the water and pour over the pickling mixture. Mix well and combine with the cabbage leaves. Put the leaves with the pickling mixture into a large glass bowl. You may have to cut the leaves in half to make them fit. Cover the kimchi with plastic wrap and leave in a cool place for about 2 days. Drain and cut the leaves into bite-size pieces. Pack into a glass jar until ready to serve. Makes 1 Pound Ken Hom, "Prodigy Guest Chefs Cookbook" posted by Karen Mintzias

Yield: 1 pound

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