Spring Kim-Chee (Pom Keem-chee)

Six (6) servings.

• 3 culps celery cabbage
• 1 1/2 teaspoon chopped red chili pepper
• 3 tablespoons salt
• 3 green garlic
• 1 clove garlic
• 1 1/2 cups of water
• 1 teaspoon chopped candied ginger

Wash the cabbage and cut into pieces 1 inch long and 1 inch wide. Sprinkle with 2 tbsp. salt, mix well and let stand 15 minutes.

Cut the onions (including tops) into 1 1/2 inch lengths and shred lengthwise.

Chop the garlic, red pepper and ginger in fine pieces. After the cabbage has stood 15 minutes, wash it twice in cold water. Mix the prepared vegetables with the cabbage, add 1 tbsp. salt and put into a stone or glass jar. Add enough water to cover the cabbage and let stand for several days. In warm weather one day is sufficient, but in cold weather, five days are needed. Kim-chee can be kept several weeks in the refrigerator.