KIM CHEE
By Becky Melendez

2 head napa cabbage (celery cabbage) chopped into bite sized pieces
1 1/2 t salt
4 or 5 cloves crushed garlic (more or less to taste)
3 T chili powder (more or less to taste) or crushed chili pods
3 T fresh minced or grated ginger (more or less to taste)
1 bunch sliced green onions

Sprinkle salt over cabbage, mix, let set about 30 minutes, squeeze cabbage with your hands, (do not drain off liquid at this point like most Kim Chee recipes say to do) then mix in all other ingredients. Put into glass jar, cover with plastic wrap secured with rubber band. Let set unrefrigerated for 2-3 days. Keep a plate under the jar because it will leak out the top a little as it ferments. Taste every day and refrigerate when it tastes ready.