Ingredients

• 2 heads Napa cabbage
  •  Quarter the cabbage heads and soak in salt water until softened
• Pepper paste
  • 1 cup dried red pepper powder
  • 4 cloves garlic – minced
  • 1 inch fresh ginger root
  • 1 tbsp rice flour
  • 4 green onions
• Enough water to cover

Directions

-After the cabbage is softened, cut in 1/2″ slices. Put the cabbage into an old crock or stainless steel container. Add the pepper paste ingredients and stir. Put the cloth over and store in well ventilated area.

Note: This stuff stinks, so you may not not want it in the house.

Stir each day. The Kim-Chi should be ready to eat in3 to 5 days, depending upon the temperature (warmer temperatures, 60 to 70 degrees, will take 3 days. This is the same basic process as making sauerkraut.)

NOTE: The above ingredients can be obtained in a Korean or oriental store, or possibly in the specialty section at the local supermarket.