Instructions: Split the cabbage in two and rub coarse salt between all the leaves. Set until it wilts.

Mash remaining ingredients together until it forms a paste. Rub paste on wilted cabbage, making sure to get it between all the leaves.

Leave at room temperature for a more sour taste, refrigerate for a more fresh taste.

NOTES : A hot pickled cabbage. The most important staple of the Korean diet. No amounts are given, since each person makes Kim-Chi differently.

Play with it until you find a combination you like.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.