Kim Chi

• 2 lbs napa cabbage
• 12 cup pickling salt
• 32 ounces water
• 2 teaspoons red chili peppers, minced
• 12 teaspoon garlic, minced
• 12 teaspoon gingerroot, minced
• 12 teaspoon paprika
• 1 tablespoon sugar

1. Wash cabbage and cut into 1-1/2 inch lengths.
2. Dissolve rock salt in water.
3. Soak cabbage in salted water 3-4 hours.
4. Use a weighted down plate to keep the cabbage submerged.
5. Rinse and drain.
6. Combine chili pepper,garlic,ginger, paprika and sugar.
7. Add to cabbage and mix thoroughly.
8. Pack into a very clean quart jar.
9. Cover loosely and let stand at room temperature for 1-2 days.
10. Cover jar tightly and place in gallon plastic bag in refrigerator until served.
11. Cooking time = standing time.

cabbage, pickling salt, water, red chili peppers, garlic, gingerroot, paprika, sugar

Taken from www.food.com/recipe/kim-chi-461126 (may not work)