---------- Recipe via Meal-Master (tm) v8.02
  
       Title: KIMCHI (KOREAN CABBAGE RELISH)
  Categories: Vegetables, Relishes, Korean
       Yield: 1 servings
  
       1    Head Chinese cabbage
            - cut into 1/2-in. strips
       3 tb Salt
       6    Green onions; chopped
            - (or less, if desired)
       3    Garlic clove; minced
            - (or less, if desired)
     1/2 ts Crushed dried hot red chile
       1 ts Chopped gingerroot
  
   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
  
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