Kim Chee
Makes approx. 5 cups

1 head napa cabbage
6 Tbs salt (approx)
2 Tbs sugar (I would make it a little less sweet, Conan likes it as is)
2 Tbs crushed red pepper flakes (according to taste)
1/4 tsp fresh ginger root, finely chopped
4 cloves garlic, peeled and finely chopped
2-4 green onions, finely chopped

This is loosely the recipe we followed, here’s the process, as Conan remembered from his Korean contacts while serving a mission in New Zealand.

1.) Separate the cabbage leaves. In a large colander, sprinkle cabbage with 5 Tbs salt. Be sure to get some on each leaf.  Let sit for 3 hours.

2.)      Rinse cabbage thoroughly 2 or 3 times.  Gently squeeze out excess liquid with your hands.

3.)     Place the drained cabbage in a large glass or plastic bowl.  Combine the remaining ingredients and mix thoroughly. I added a little (1-2 tsp) of Lee Kum Kee’s Chili Garlic Sauce because it didn’t quite seem spreadable at first, but if I’d just let it alone a minute or two it would have been fine.

4.)   Wearing plastic food gloves, or these fashionable ziplock baggies I’m sporting, thoroughly rub each leaf of the cabbage with the spice mixture, both sides.

5. Cover tightly with plastic wrap, or the lid to your plastic airtight container, and let sit at room temperature for 1 or 2 days.

6.)  Chop kim chee into 1 -2 inch pieces and place into jars.

7.) Chill Kim Chee before serving.