Kimchi (korean cabbage relish)

1. Soak cabbage in salted water to cover 5 to 10 hours.
2. Drain.
3. Combine cabbage with salt, green onions, garlic, chile and gingerroot.
4. Mixi well and spoon into large jar. Cover and refrigerate 1 to 2 days before using.
5. Keeps well several weeks.
6. Use as relish or salad.
7. Makes about 1 quart (c) 1992 the los angeles time.