KIM CHEE

      Title: KIM CHEE
  Categories: Asian, Relishes
       Yield: 1 Servings
  
       2    Napa cabbages; cut up
       1    Scallion
       2    Garlic cloves; minced
       1    1" piece ginger; minced
       2 ts Korean red pepper
     1/2 ts Salt; (more or less)
            Water
  
   Soak cabbages overnight in salt water to wilt.  The
   next day, wash cabbage 3 times til there is no more
   "slimy" feel.  Cut the green part of the scallion into
   1/2" long slivers, and mince the white part.  Add
   scallion, garlic and ginger to cabbage.  In a one cup
   measuring cup, mix together the red pepper, MSG, salt
   and water to make 1/2 cup juice.  Pack cabbage mixture
   loosely into jars.  Pour juice in to cover.  Poke with
   chopstick to release air.  Seal and let set overnight
   in refrigerator.  Keep refrigerated.
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