Kimchee
From: Avital -
1 small cabbage [works best with Chinese cabbage but it's not easy to find in Israel]
3 tbs + 2 tsp salt
2 tbs finely chopped fresh ginger
1 1/2 tbs finely chopped garlic
1 tbs hot red pepper (or more, to taste)
1 tsp sugar
Core the cabbage and cut into 1-inch pieces. Dissolve the salt in 1 1/2 liters of water. Pour over the cabbage, in a large bowl. There should be enough salt water to cover. If you need more liquid, dissolve 1 tbs salt in .5 liter water and add. Weight down with a glass plate and a cup. Leave for 12 hours, turning the cabbage occasionally.
Put the ginger, garlic, red pepper, sugar and the 2 tsp of salt in another large bowl. Mix well.
Take the cabbage out of its soaking liquid with a slotted spoon (save the liquid) and put it in the bowl with the seasonings. Mix well.
Put this cabbage mixture into a 2 liter jar or crock. Pour enough salt water over it to cover the cabbage, leaving 1 inch of empty space at the top of the jar. Cover loosely with a clean cloth and set aside for 3 to 7 days. In the summer, fermentation takes place much faster. Taste the pickle after 3 days to check on the sourness. When it is done to your liking, cover the jar with a non-metallic lid and refrigerate.
To serve, remove about 1/4 cup per person of the kimchee solids. The liquid is left behind in the jar and may be used to flavour stews and soups.
Adapted from Madhur Jaffrey, _Eastern Vegetarian Cooking_ (1990).