KIMCHI (Korean Pickle)

4 lb. Korean cabbage
3 c. water
1 c. salt (for softening
cabbage)
1/2 c. medium radish, slice
1/8-inch thick and
1 1/2-inches long
1/2 carrot, cut same as radish
3 Tbsp. chopped green onion
1 Tbsp. chopped garlic
1 Tbsp. chopped ginger root
(fresh)
2 Tbsp. red pepper powder

Remove outside leaves of cabbage and cut off head. Cut
into 4 sections lengthwise. Put sectioned cabbage into a large
pan; sprinkle with salt water (1 cup salt to 3 cups water).
Let stand an hour until cabbage softens. Mix radish, carrot,
green onion, garlic, ginger and red pepper and set aside. When
cabbage has softened, drain off water, but do not pat dry.
Pack mixture of vegetables between each of the cabbage leaves.
Wrap up cabbage with outside leaves. Pour juice from cabbage
and vegetable mixture to fill a jar in which the stuffed
cabbage has been placed. Cover jar tightly and let stand to
ripen for 2 to 3 days at room temperature. Then keep refriger-
ated.