---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SPICY KOREAN KIMCHI
  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
  
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