Categories: Relishes, Oriental 
      Yield: 1 servings 
  
      1 lb Chinese cabbage 
      2 tb Salt 
      4 c  Cold water 
      2 c  Very hot water 
 
------------------------------PICKLING MIXTURE------------------------------ 
      1 tb Finely chopped garlic 
      1 tb Finely chopped fresh ginger 
      1 tb Finely chopped scallions 
      2 ts Finely chopped dried chile 
      2 ts Sugar 
      1 tb Salt 
  
  SEPARATE THE LEAVES AND SPRINKLE them with the salt. Pour in the cold water 
  and allow them to stand in a cool place for 8 hours or overnight. Rinse the 
  cabbage well and squeeze out the excess liquid. Boil the water and pour 
  over the pickling mixture. Mix well and combine with the cabbage leaves. 
  Put the leaves with the pickling mixture into a large glass bowl. You may 
  have to cut the leaves in half to make them fit. Cover the kimchi with 
  plastic wrap and leave in a cool place for about 2 days. Drain and cut the 
  leaves into bite-size pieces. Pack into a glass jar until ready to serve. 
  Makes 1 Pound