Name: Kim Chee #2
Ingredients: 1 md Head napa cabbage (1-1/2 to 2 pounds); 2 1/2 tb Salt; 1/4 lb Daikon (it's a Asian turnip) peeled and cut into matchstick pieces (option); 2 Green onions (including tops); cut into thin slivers; 3 Cloves garlic; minced or pressed; 1 To 2 teaspoons Korean red pepper or ground red pepper (cayenne); 2 ts Sugar

It astonishes me how many Christians watch the same banal, empty, silly, trivial, titillating, suggestive, immodest TV shows that most unbelievers watch – and then wonder why their spiritual lives are weak and their worship experience is shallow with no intensity. If you really want to hear the Word of God the way He means to be heard in truth and joy and power, turn off the television on Saturday night and read something true and great and beautiful and pure and honorable and excellent and worthy of praise (see Philippians 4:8). Then watch your heart unshrivel and begin to hunger for the Word of God.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Asian	Vegetable	8	Servings

INGREDIENTS

1	md	Head napa cabbage (1-1/2 to 2 pounds)
2 1/2	tb	Salt
1/4	lb	Daikon (it's a Asian turnip) peeled and cut into matchstick pieces (option)
2		Green onions (including tops); cut into thin slivers
3		Cloves garlic; minced or pressed
1		To 2 teaspoons Korean red pepper or ground red pepper (cayenne)
2	ts	Sugar

INSTRUCTIONS

Cut cabbage into chunks about 1-inch square; place in a large bowl and add
2 tablespoons of the salt. Mix well. Cover and let stand at room
temperature until cabbage is wilted and reduced to about half its original
volume (3 to 4 hours). Rinse thoroughly; drain. Return to bowl along with
daikon (if used), onions, garlic, pepper, sugar, and remaining 1/2
tablespoon salt; mix well. Pack lightly into a 1-quart jar; cover with lid
or plastic wrap and let stand at room temperature, tasting often, until
fermented to your liking.  (In warm weather, fermentation may only take 1
to 2 days; in cooler weather, count on 3 to 4 days.) Store in the
refigerated, covered, for up to 2 weeks.
Makes about 3-1/2 cups.
SOURCE: Sunset Oriental Cookbook - Recipes from China, Japan, Korea &
Southeast Asia.
Shared by Cate Vanicek
Date: Sat, 22 Jun 1996 19:03:28 -0400
From: BobbieB1@aol.com
MM-Recipes Digest V3 #174
From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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