Kim Chee

2 Napa cabbages; cut up

1 Scallion

2 Garlic cloves; minced

1 1" piece ginger; minced

2 ts Korean red pepper

1/2 ts Salt; (more or less)

Water Soak cabbages overnight in salt water to wilt. The next day, wash cabbage 3 times til there is no more "slimy" feel. Cut the green part of the

scallion into 1/2" long slivers, and mince the white part. Add scallion, garlic and ginger to cabbage. In a one cup measuring cup, mix together the red pepper, MSG, salt and water to make 1/2 cup juice. Pack cabbage mixture loosely into jars. Pour juice in to cover. Poke with chopstick to release air. Seal and let set overnight in refrigerator. Keep refrigerated.