Kim u Chi (kim-oo-chee) is cabbage pickled in salt. It is often served in Korea as a side
with meat and rice; but it goes just as well with Western food in place of ordinary pickles.
1 large Chinese cabbage
4 oz. rock salt
½ pints water
6 spring onions , very finely chopped
2 teaspoons sugar
1-inch piece fresh root ginger, peeled and cut in julienne strips
2 green or red chillis, finely chopped
Separate the cabbage leaves, rinse and drain them and then cut them into thin shreds. Place the shredded cabbage in a large mixing bowl. Sprinkle with the salt and pour in the water. Cover the bowl and let stand overnight.
In a small mixing bowl, combine the spring onions , sugar, ginger and chillis.
Drain the cabbage. Rinse it in fresh cold water and drain again. Wash and dry the large mixing bowl and return the cabbage to it. Add the onion and ginger mixture and mix well.
Pack the cabbage mixture into large sterilized pickling jars, cover and set aside in a cool place for 4 to 5 days before using.