Categories: Relishes, Korean 
      Yield: 12 servings 
  
      2    Heads Chinese cabbage               1    Piece fresh gingerroot (1") 
           -OR- white cabbage                  1    Celery stalk 
      1 c  Salt                                1    Hard, semi-ripe pear 
      1 lb Daikon                              4 tb Ground red pepper (cayenne) 
      6    Green (spring) onions               1 tb Granulated sugar 
      4    Garlic cloves                   
  
  1. Remove (do not discard) the outer leaves from the cabbage.  Quarter the 
  cabbage and place together with the outside leaves in a large bowl. 
  Sprinkle on the salt.  Let stand 3 hours, turning occasionally. 
   
  2. Peel the daikon and cut into long thin strips.  Cut the onions into 1." 
  strips and then shred lengthwise into slivers.  Mix the daikon and onion 
  strips together in another bowl and let sit while the cabbage and salt 
  mixture is sitting. 
   
  3. Peel and mince garlic and gingerroot.  Cut celery into 1" lengths and 
  shred lengthwise.  Peel, core, and slice the pear and then cut into long 
  strips.  Mix these ingredients together with the cayenne and granulated 
  sugar and combine into the daikon and onion mixture. 
   
  4. The cabbage will have produced a brine after sitting.  Remove the outer 
  leaves from the brine and set aside.  Take a quarter of the cabbage head, 
  rinse it under running water then pack the daikon and onion mixture between 
  the leaves. Set it in the bottom of a crock or other container. Repeat this 
  procedure with the remaining three quarters. Any remaining mixture should 
  be layered over the cabbage. 
   Press down. 
   
  5. Place the outer leaves in a layer on top of the cabbage and cover the 
  crock. Set a small weight on top of the cover and let sit for 3 days. The 
  longer it sits the stronger it gets!  It can be stored for a month prior to 
  opening. Keep it in a cool (60 degree) place. 
   
  After removing the Kim Chi from the crock it can be stored in glass jars 
  and used as needed. 
   
  This is a strong recipe and if it is still not hot enough, diced red 
  peppers with seeds can be added, to the daikon and onion mixture, but do so 
  at your own risk! Enjoy. 
   
  From: steven.frank%acc1bbs@ssr.com (Steven Frank) @Newsgroups: 
  rec.food.cooking