Kim Chi

2 lbs of Chinese Cabbage
salt
6 scallions, white and green parts thinly sliced
4 garlic cloves, crushed and finely chopped
2 tbsp finely chopped fresh ginger
1 tbsp Korean chili powder, or cayenne pepper mixed with paprika
1 tsp sugar

1. Quarter the cabbage lengthways, then cut each quarter widthways into approximately 2-inch pieces.

2. Pour 6 1/4 cups water into a large bowl and stir in 3 tbsp salt until dissolved. Add the cabbage and weight down with a plate to keep the pieces submerged.

3. Cover and leave for 12 hours, stirring the cabbage occasionally. Using a slotted spoon, remove the cabbage from the bowl, and reserve the salted water.

4. Mix the cabbage with the remaining ingredients and 1 tsp salt. Pack into clean, dry 2-quart jars. Pour in enough of the reserved salted water to cover the cabbage. Leave a space of 1 inch at the top of the jar. Cover the jar loosely with a non-metallic lid and leave for 3-6 days until the pickle has become sour enough for your taste. Cover tightly and keep in a cold, dark place. Iot will keep in these conditions for up to 1 year.