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On 27 Dec 2004 10:28:17 -0800, scribbled some thoughts:

>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

Then what to the Koreans do to make their Kimchee last 6 mos or more? Or
is it personal preference?