Kim Chi (Korean) recipe 6 pounds Chinese cabbage (bok choy) 3 tablespoons salt 2 cups sliced scallions 2 cloves garlic, minced 3/4 teaspoon dried, ground chile pepper 1 tablespoon ginger Shred cabbage into 1-inch wide strips. Mix with half the salt and let stand for 30 minutes. Wash and drain. Add remaining salt and other ingredients. Pack into a crock or glass jar. Add enough cold water to cover vegetables. Cover and refrigerate for 5 days.