This is an old recipe developed by Rodale Press Test Kitchen for their employees who had requested it. It was before many types of hot peppers were readily available in our area so you might want to also try it with fresh ones.

KIMCHI

1 lb. Chinese cabbage stalks (leaves removed)
1 large carrot
1/ 4 lb. white radishes
2 scallions
1/ 4 cup soy sauce
1/ 2 cup water
2 Tbs. honey
3 Tbs. cider vinegar
1 tsp peeled and minced gingerroot
2 cloves garlic, minced
2 to 4 2-inch long dried red chili peppers, split and seeded

Julienne the Chinese cabbage, carrot, radishes and scallions. Toss with the soy sauce and water. Cover loosely and let stand overnight at room temperature.

Drain the liquid from the vegetables into a bowl. Add the honey and vinegar to the liquid, and stir well to dissolve the honey. Add the ginger, garlic, and pepper to the vegetables and pack them into a sterilized quart jar. Pour the liquid into the jar to cover the vegetables completely. If more liquid is needed, add water.

Cover loosely with a sterilized lid, and let sit at room temperature for 3 to 5 days to ferment, making sure the vegetables are kept beneath the liquid. The liquid will bubble and the flavor will become sour.

The kimchi should then be refrigerated. In 3 or 4 days more, the cabbage will become translucent and will be ready to serve. Kimchi can be stored in the refrigerator for up to 2 months. Makes 1 quart.

I'm sorry, Donna. I posted the above recipe on the wrong thread.