Ok, not one of my favorite foods in the world, but it pairs nicely with some of the Asian inspired foods I make. It was definitely something that kinda grew on me, I didn't like it the first few times I tried it. I found it to be too spicy and there was hardly any flavor. Then again, my tastes have changed over the years. Oddly enough, I'm thinking next year to make pickles like this instead of cabbage.

Ingredients:
1/2 large Chinese or Napa cabbage
1/3 c + 10 tbsp salt
4 Korean chile peppers, or 2 jalapenos with seeds removed
1/2 c Korean chili powder
2 tbsp crushed garlic
1 tsp crushed ginger
4 tbsp sugar
1 bunch green onions, sliced thin

Directions:
Wash the cabbage. In a bowl, dissolve the 1/3 cup salt in enough water to cover the cabbage. Put the cabbage in the salted water and let stand overnight.
The next day, squeeze the cabbage gently to remove most of the water. Slice the cabbage into bite- size pieces. Put them into a large mixing bowl, and add the 10 tbsp salt, the chile peppers, chili powder, garlic, ginger and sugar.
Mix lightly by hand (wear rubber gloves if you have sensitive skin). Add the green onions and toss with your hands until well mixed.
Pack the kim chi into a large jar and process as desired.

Processing:
For longer storage: Place the jars in a boiling pot of water. When the water comes back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids pop down; if they do not, refrigerate and eat them first.

Cool and refrigerate: Let the jars cool to room temperature. If you processed the jars, they can be stored on the shelf. If unprocessed, store in the fridge. The kim chi will improve with flavor as it ages!! Try to wait at least 48-72 hours before cracking them open. This will keep for at least a year on the shelf and for several weeks in the refrigerator once opened.