(From rec.food.recipes [directly quoted])

A lovely Korean lady who supplied me with Kim Chee when we both lived in
Alaska gave me this recipe. I never thought mine tasted as good as hers
did.
 
                              Kim Chee

Coarsely chop and wash 2-3 pounds Chinese cabbage.  Layer in large
plastic or glass container with about 1/2 cup salt and let sit up to 1/2
day or overnight.  Rinse very well and drain well.  Taste to see how
salty it is.  May need to rinse and drain again, several times.

Mix together:
	  1      2" by 2" piece of fresh ginger root, peeled and mashed
	  4      cloves garlic, mashed
	3/4      sweet red pepper, diced fine
	3/4 cup  green onions, chopped
	  3 Tbsp sugar
	1/4 tsp  MSG 
	  2 Tbsp Korean crushed red pepper (sweeter, not as hot as normal)

Mix above mixture with well-drained cabbage using wooden spoon or
rubber-gloved hands in plastic or glass container.  DO NOT USE METAL.
Pack tightly in clean glass jar.  One 3 1/2 pound cabbage will fill a
32-ounce container. Add water to the dregs in the plastic tub if need
more juice when jar is packed.  Top with plastic wrap, rubber band,
paper towel and jar lid.  I find that putting entire container in a
plastic bag with a twist-em to close it helps keep the odor out of the
refrigerator.  Keep refrigerated.