Ingredients

6 lb celery or cabbage or green
-cabbage
3 tb salt (not iodised)
2 c scallions; sliced
2 cloves garlic; minced
1 tb ginger root; minced -or-
2 ts powdered ginger
3/4 ts chili peppers; dried, ground

Instructions
Kimchi (from The Complete Book of Oriental Cooking, Myra Waldo,1965) Shred the cabbage into strips 1 inch wide. Mix with one half the salt and let stand 30 minutes. Wash and drain. Mix the scallions, garlic, ginger, chili peppers, cabbage, and remaining salt. Pack into a crock or glass jar. Add enough cold water to cover the vegetables. Cover the container and set aside in a cool place for 5 days. Taste to see if the vegetables are pickled sufficiently — if not, let stand 2 more days. Chill and serve.
Brent Thompson

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