Kim Chee
from: Anila V.

This has become my standard kim chee recipe. You can easily vary the level of heat by the amount of cayenne pepper used. I share this with just about everyone I know. Be prepared to make more, it will literally disappear.

4 pint jars

• 2 heads Chinese cabbage
• 1/2 cup sea salt
• 4 cups filtered water
• 1/2 teaspoon raw sugar
• 1 teaspoon cayenne
• 1 tablespoon chili pepper
• 1/2 teaspoon garlic granules
• 1/2 teaspoon ground ginger
• 4 cups filtered water
• 1/2 cup vinegar
• 1/4 cup sea salt

Chop chinese cabbage into 2 inch pieces.

Place chopped cabbage in ceramic bowl with sea salt and water.

Cover and let sit for 2 days.

Combine sugar, cayenne, chili pepper, garlic, ginger, salt and water in a pot and bring to boil.

Let cool to about 100 degrees.

Drain cabbage from saline brine.

Pack pint jars with cabbage and cover with prepared sauce.

Cap and refrigerate for 1 day-- ENJOY!