Amount
Ingredient
Preparation



1
large
napa cabbage





1
x
salt





1
x
water





5
each
habanero peppers





4
each
garlic cloves





4
each
green onions





1
each
ginger

half-inch slice



1/4
teaspoon
cayenne pepper

to taste

 Cut cabbage into 1-inch slices.  Dissolve about 1-2 tablespoons salt in enough water to cover cabbage slices in a non-reactive container. Leave cabbage to soak in salted water for 12 to 24 hours at room temperature.

Rinse cabbage well, drain, and set aside. Chop peppers (with seeds), green onions, garlic, ginger and ginger, and mix with 1 tablespoon salt and cayenne pepper.  Pack cabbage in a non-reactive container, cover with water and gently stir in chopped pepper mixture. 

Refrigerate for several days before serving.  Keeps quite a while if stored in refrigerator.  Remove kimchee from liquid before serving