Here's a Kim Chee recipe you might want to try.
This is taken from a local cookbook.
2 lb head cabbage
1/2 cup rock salt
4 cups water
Seasoning
2 tsp minced red pepper
3/4 tsp minced garlic
1/2 tsp minced ginger root
1/2 tsp paprika
1 tbls sugar
1/4 tsp msg (opt)
Wash cabbage and cut in 1 inch pieces. Dissolve the rock salt in water.
Soak the cabbage in the brine for 3 to 4 hours. Rinse and drain. Combine
seasonings; add to the cabbage mixture, mixing thoroughly. Pack in 1 quart
bottle. Cover loosely and let stand at room temperature for 1 to 2 days.
Chill before serving.a
You can use napa cabbage also. And depending on how spicy you want it can
adjust the pepper accordingly.
enjoy
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