Kimchee

Napa cabbage is fermented in a spicy-hot mixture of salt, sugar, garlic, ginger and crushed red pepper, then stored in the refrigerator and served as an accompaniment in Korean meals.

Ingredients:

• 1 head Napa cabbage (about 3 pounds)
• 2 Tablespoons Kosher salt
• 1 Tablespoon Sugar
• 2 teaspoons Garlic, minced
• 2 Tablespoons minced fresh Ginger
• 1 1/2 teaspoons Crushed red pepper flakes

Directions:

Chop the cabbage into one-inch pieces. Place in a bowl and toss well with the salt. Place in a colander and allow to drain for two hours. Press out any excess liquid. Return to a bowl and toss in the remaining ingredients. Place in a non-reactive container that has a lid. Place the lid on loosely and allow to rest at room temperature for 2-3 days. Tighten the lid and store in the refrigerator.

Number of Servings: Makes about 2 quarts