KIM-CHEE

This is an old Korean recipe. I used to have a co-worker who had married a Korean lady when he was in the Army. His wife sent the best dishes to all our pitch-in lunches.

1 cup salt
1 cup water
1 medium napa cabbage, cut into bite-size peices
1 medium carrot, shredded
2 T. red (hot) pepper flakes (can use or more less to suit your taste)
2 T. toasted sesame seeds
2 T. lemon juice
2 green onions, chopped
2 garlic cloves, minced

Mix salt and water. In a large bowl, mix cabbage with salt water. Let stand four to five hours. Rinse cabbage thoroughly three times and drain well. Place the cabbage in a large bowl. Add remaining ingredients and mix thoroughly. Chill at least one hour before serving.