Spring Kimchi

Ingredients:

3 heads cabbage

3 tablespoons salt

3 onions

1 clove garlic

1 table spoon chopped chili pepper

1 tablespoon chopped candied ginger

1 ½ cups water

Procedure:

Wash cabbage and cut into strips 1” wide and 2” long. Sprinkle with 2 tablespoons salt and let it stand for 30 minutes. Cut onions including tops 1 1/2” lengths and shred. Chop garlic, red pepper, and ginger into fine pieces. After cabbage has set for 30 minutes, wash twice I cold water. Mix prepared vegetables with cabbage, add 1 tablespoon of salt and enough water to cover the cabbage. Let it stand for 7 days in covered crock.