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Kim Chee ( Hot Fermented Pickled Cabbage )

      1 med head cabbage (about 2 pounds) chop or grate into large bowl. Sprinkle with 2T salt and mix. Cover, let stand at
      room temp. until wilts to about half (about 3 hours) Rinse well, drain and return to bowl.
      Add the following:
      1 cup julienned daikon radish ( optional)
      3 green onions chopped
      3 cloves garlic chopped
      1 or 2 T chopped red hot peppers
      1 tsp salt
      Mix well, pack in quart jar, cover very lightly,and let stand at room temp. until it is fermented to your taste. Usually 1 to
      5 days, depending on your taste. Makes about 3 1/2 cups
      Put in refrigerator or can following recepe for sour kraut. This may be doubled, tripled etc. for large batches. In Asia
      they just put it in a crock and bury it until they want to use it, I have never done it that way.

      NOTE; BE SURE NOT TO COVER TO TIGHT WHEN FERMENTING IT CAN ERUPT WHEN THE LID
      DOES NOT ALLOW FOR THE RELEASE OF GASES

      Mickey