Making Kim Chee today.

large head savoy or Chinese cabbage

three tablespoons kosher salt

bunch green onions

6 cloves garlic crushed

4-6 small dried red chillies crushed

2 tsp finely grated ginger root

cut cabbage into one inch by one inch or so pieces

place in large ceramic bowl and cover with 2 tablespoons salt.

let sit for about 20 minutes. Then wash salted cabbage couple times
with cold water and drain well.

place drained cabbage back in bowl, add slivered green onions, garlic,
chilli, ginger and remaining salt to cabbage.

add enough water to bowl to cover, mix well but gently.

place plate on top to keep cabbage submerged, cover bowl with cloth and
let stand for 2 days to a fortnight in cool place or refrigerator.

check every day for flavour and to remove froth.

when pickled enough for your taste remove to new container(s) for
storage.

keeps then for about 2 weeks.
Makes a nice pressy in little jars.

Zee