Kimchi

This Korean salt-pickled cabbage dish is a very popular side in Hawaii. It can also be served on a Pupu, or appetizer, platter.

Ingredients:

14 cups coarsely chopped Napa (Chinese) cabbage (about 2 pounds)
3 tablespoons salt
1 1/2 cups water
1 cup coarsely chopped green onions
4 teaspoons grated peeled fresh ginger
1 1/2 teaspoons crushed red pepper
4 garlic cloves, minced

Preparation:

Place cabbage and salt in a large bowl, tossing gently to combine. Weigh down cabbage with another bowl. Let stand at room temperature 3 hours, tossing occasionally. Drain and rinse with cold water. Drain and squeeze dry.
Combine cabbage, water, and remaining ingredients. Cover and refrigerate at least 4 hours before serving.

Yield
8 servings (serving size: about 2/3 cup)