Kimchee (Pickled Cabbage)

Directions

1. 1
   Break cabbage apart and cut into 2-inch pieces.
2. 2
   Wash well. Sprinkle liberally with salt and set aside for about 2 hours. Turn cabbage and set aside for another hour.
3. 3
   Rinse and drain. Add salt, Accent, red pepper and garlic to taste.
4. 4
   Add green onions, cut into 2-inch pieces.
5. 5
   Mix as a tossed salad.
6. 6
   Pack in a jar and cover tightly.
7. 7
   Leave space for expansion.
8. 8
   Leave at room temperature for a day, then refrigerate.