Chilehead's Kimchi

Ingredients

• 1/2 lb napa cabbage
• 1/3 cup salt
• 10 tablespoons salt
• 4 jalapenos (chopped, with stem & seeds removed)
• 1/2 cup chili powder (Korean)
• 2 tablespoons garlic, crushed
• 1 teaspoon gingerroot (fresh, crushed)
• 4 tablespoons sugar
• 1 bunch green onion, sliced thin

Directions

1. 1

   Wash the cabbage. In a bowl, dissolve the 1/3 cup salt in enough water to cover the cabbage. Put the cabbage in the salted water and let stand overnight.

2. 2

   The next day, squeeze the cabbage gently to remove most of the water. Slice the cabbage into bite- size pieces.

3. 3

   Put cabbage slices in a large mixing bowl. Add the 10 tablespoons salt, the chile peppers, chili powder, garlic, ginger and sugar. Toss gently. Add the green onions and toss until well mixed.

4. 4

   Pack the kimchi into a large jar, cover and leave it at room temperature for 1 day, then refrigerate.