Instructions: Cut the cabbage lengthwise into sections about 2 inches wide; remove the core. Cut each section crosswise into 2-inch lengths. Place the cabbage in a large bowl, sprinkle it with the salt, and toss to mix well. Cover with an inverted plate and weight it down with a heavy object, such as a large juice can or a 1-quart jar filled with water. Let stand for 3 minutes. Lightly rinse the cabbage under cold running water and drain. Squeeze it to extract most of the liquid.

Combine the remaining ingredients in a large bowl. Add the cabbage and mix well. Transfer the mixture to a glass bowl or crock. Cover with an inverted plate and weight down with a heavy object. Refrigerate for 4 days before eating.

This recipe yields 2 1/2 to 3 cups.

Comments: Kim chee is one of the treasures of Korean cooking; a Korean meal served without it would seem almost bland. The most popular vegetable for kim chee is Chinese (napa) cabbage, which is salted, mixed with spices, and allowed to ferment to the desired degree of tartness. Serve this spicy side dish in small portions, just as you would any pickled vegetable.

Yield: 2 1/2 to 3 cups

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