9:39 AM 3/21/98
rfc

Kim Chee is simply a pickle, almost any sort of pickle --- 

For openers, a couple of large heads of napa -- do not be intimidated,
it will shrink down as the leaves shrink and wilt.

To this basic veggie add some or all of the following --

PLENTY sliced garlic
PLENTY sliced Jalapeno Chilis, I like green but red is fine

sliced bell peppers
carrot sticks
onions, round
onions, green

and salt -- how much salt?  There is really no answer to this one --
there must be enough salt to inhibit the yeasts so that the lactic
acid (NOT acetic acid) fermentation may take place.  I do it by taste,
when it is a little too salty for ordianry eating but neither bitter
not briny it is just right -- you must experimant and see.

Pack the veggies and salt into a large plastic baggie, press out most
of the aid and tie the top shut -- this requires an anaerobic
fermentation -- after a few days in a cool place it should be eady to
roll, if it is slimy and nasty there was too much air and not enough
salt.  Pack it carefully in the fridge cause it will stink out
everything in there.  Enjoy!

Any farmer who has managed silage will understand this process and
anyone who has made natural dill-pickles also.

ward