Basic Kimchee
       Contributed by rook^

2 heads of Chinese lettuce, white lettuce, or various kinds of cabbage
5 cloves garlic
1 dozen red chilies
2 Tablespoons salt
2 Tablespoons finely chopped chives
1/2 to 1 cup sugar, white or brown
1 cup water
3-5 Tablespoons vinegar  

Cut and clean the lettuce or cabbage. You may leave it in large chunks, or you may slice it into long shreds. Sprinkle the salt over it. Mix it well by hand, squeeze it thoroughly, and drain it.

 Put it in a jar or earthenware pot, and put the chopped chives on top.

Pound the garlic and chilies together, preferably with a mortar and pestle, but you can use a blender; you want a finely crushed  garlic and chilies mix.  Put them in a small pot, along with the water  and vinegar.  Start off with a lesser amount of vinegar the first time.  Bring to a boil over low heat, let it cool to lukewarm, then pour it over the lettuce or cabbage. Cover, and let stand for at least 24 hours.

Bon appétit!

Notes: If you prefer kimchee fermented, put it on a shelf in the pantry, making sure you have a tray or plate under the jar. The kimchee will bubble and leak as it ferments. For authentic fermented kimchee, bury the jar in the ground. The longer under ground, the better the kimchee.