->Kim Chee 21 <-

for two quarts

5 tbsps kosher or sea salt

2 qts water

1 head napa cabbage

Combine 3 tbsps salt and water in non reactive container; add

cabbage and rinse well; drain. Rub leaves w/ remaining salt. Allow

to sit at room temperature 4 hours. Rinse under cold water; drain

in large strainer 30 minutes; reserve.

1/4 lb Korean radish cut into 2" julienne

1 cup red-chile powder

6 cloves fresh garlic

2 tsps fresh ginger, peeled and minced

10 scallions, cut diagonally into 2" strips

3 tbsps Korean salted shrimp

2 tbsps coarse salt

2 tbsps granulated sugar

2 cups water Combine radish and chile powder in bowl; mix well. Add remaining

ingredients; mix well. Place stuffing between cabbage leaves.

Rub exterior of cabbage with remaining stuffing and fold green part

of outer leaves toward inside to enclose stuffing. Transfer cabbage

to large glass jar with tight fitting lid. Cover; allow cabbage

2 to 4 days.

To serve, cut cabbage into 2 1/2" squares.