Kimchi is a Korean method of preserving vegetables pre-vacuum canning and refrigerator. Each family has its own recipe and pride over one's own reaches the same level as we find in this country over Mom's pickles.

This makes two (2) quarts. It has been toned down as most Americans do not appreciate too much "heat" in their foods.

Tear two (2) heads Chinese cabbage (use all the stalk) into large bowl. Sprinkle with 4 tablespoons salt and allow to sit 15-20 minutes. Wash 3 times or allow to sit in colander under running water.

Add a bunch of green onions, chopped; a couple of turnips cut in pieces; as many radishes as desired (black radishes if available). Sprinkle with 2 tablespoons salt, grated fresh ginger (1 or 2 tablespoons), several crushed clove garlic, 2 teaspoons cayenne, generous sprinkling crushed pepper.

Let sit 10 minutes then put in two quart size jars and pour over liquid. Add water to cover if necessary. If you add water then you should add a little more salt to each jar. Let sit in warm place 3 or 4 days. Do not tighten lid until you refrigerate. If kimchi begins to scum while fermenting, add a little more salt.