Ingredients

• 2 pounds Chinese Cabbage
• 1/2 cup Hawaiian salt (Kosher salt may be substituted)
• 4 cups Water
• 1-2 teaspoon Chili Pepper flakes you can use minced fresh peppers, if you have them
• 2 clove Garlic, smashed and minced
• 1 teaspoon Ginger, smashed and minced
• 2 teaspoons Sugar
• 1/2 teaspoon Paprika
• 1/4 teaspoon Ajinomoto (Monosodium Glutamate)

Directions

Let me start off by saying that this is a “basic” kim chee recipe.  You can look online and I’m sure easily come up with a half-dozen variations with very little effort.  I will also admit that I do not handle “spicy” foods well, so you can adjust the amount of chili pepper that you add based upon your “heat” preference.

Wash cabbage and cut into 1 1/2 inch lengths.

Dissolve Hawaiian/Rock/Kosher salt in water and soak for 3-4 hours.

Rinse thoroughly and drain.

Combine seasonings; add to cabbage and mix thoroughly.

Pack into 1 quart jar, cover loosely with lid or aluminum foil, and let stand at room temperature for 24-48 hours.

Chill before serving.  Must be kept refrigerated after initial 24-hours at room temperature.  Should last 3-4 weeks.