Categories: Vegetables, Relishes, Korean 
      Yield: 1 servings 
  
      1    Head Chinese cabbage                3    Garlic clove; minced 
           - cut into 1/2-in. strips                - (or less, if desired) 
      3 tb Salt                              1/2 ts Crushed dried hot red chile 
      6    Green onions; chopped               1 ts Chopped gingerroot 
           - (or less, if desired)         
  
  Soak cabbage in salted water to cover 5 to 10 hours. Drain. Combine cabbage 
  with salt, green onions, garlic, chile and gingerroot. Mix well and spoon 
  into large jar. Cover and refrigerate 1 to 2 days before using. Keeps well 
  several weeks. Use as relish or salad. 
   
  Makes about 1 quart 
   
  (C) 1992 The Los Angeles Times 
   
  Posted by Karen Mintzias in Intercook