KIMCHEE,

I know you are familiar with KIMCHEE, the spicy fermented Korean/Chinese/Japanese cabbage pickle, sold in glass jars in the refrigerated section of your grocery store. My older son Jojo makes an appetizing Kimchee. Here is his garlic-infused version. (Not to be eaten in cancer patients during treatment period because it is salty.)

Ingredients:    3 lbs. Chinese cabbage
                     2 tbsp. table salt
                     4 cloves garlic, minced
                     1 tbsp ginger root, peeled and grated
                     2 tsp red pepper flakes or Kimchee powder
                     2 tsp raw honey

Procedure:    Trim off any dry or rough leaves from the cabbage.
                     Remove the core. Cut cabbage leaves into pieces
                     roughly 1-1/2 by 1- 1/2. Wash cabbage and dry it
                     thoroughly. Mix cabbage with salt, tossing until salt
                     melts 5 to 10 minutes. Let cabbage mixture drain in
                     a colander over the sink for approximately 4 hours.
                     Squeeze cabbage to remove excess  liquid. Toss
                     cabbage with remaining ingredients. Place cabbage
                     mixture into 2 sterile quart  canning glass jars. Place
                     the lid on the jars loosely to allow gas to escape
                     during fermentation period.  Let the jar stand at
                      room temperature for 3 to 4 days.  It will gain
                      strength as it stands. If you prefer  a  milder flavor,
                      taste after 2 days. When the flavor is to your taste,
                      tighten the lid and place it in the refrigerator.
                      Refrigerated  Kimchee will continue to strengthen
                      as it stands.