Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Flaming orange habanero kimchee   Yield: 1 Batch   1 lg Head Napa cabbage Salt Water      5 Habanero peppers 4 Garlic cloves      4 Green onions 1 sl Fresh ginger (1/2" thick)      1/4 ts Cayenne pepper (or to taste)  Cut cabbage into 1-inch slices. Dissolve about 1-2 tablespoons salt in enough water to cover cabbage slices in a non-reactive container. Leave cabbage to soak in salted water for 12 to 24 hours at room temperature. Rinse cabbage well drain and set aside. Chop peppers (with seeds) green onions garlic ginger and ginger and mix with 1 tablespoon salt and cayenne pepper. Pack cabbage in a non-reactive container cover with water and gently stir in chopped pepper mixture. Refrigerate for several days before serving. Keeps quite a while if stored in refrigerator. Remove kimchee from liquid before serving.