Korean Kim Chee
|Napa cabbage/Null||2 Pound (Null)|
|Water/Null||1 1⁄2 Cup (24 tbs) (Null)|
|Salt/Null||1⁄3 Cup (5.33 tbs) (Soaked in brine and brine discarded)|
|Cayenne/Null||1 Teaspoon (Null)|
|Crushed red hot chili/Null||1⁄4 Teaspoon (Null)|
|Garlic/Null||2 Clove (10 gm), minced (Null)|
|Thinly sliced green onion/Null||1⁄3 Cup (5.33 tbs) (Null)|
Cut cabbage into 1-inch squares.
Mix cabbage, water, and salt; let stand 1 hour.
Drain cabbage and squeeze out liquid.
Mix cabbage, cayenne, chilies, garlic, and green onion.
Pack in a wide-mouth 1-quart jar.
Cover and chill at least 3 days or up to 1 month.
Spoon into a bowl and serve with toothpicks.