Collard Kim Chee

5 cups collards, stemmed and cut into bite-size pieces

6 Tbs salt

2 Tbs candied ginger

2 dried red peppers (according to taste)

1 clove garlic, peeled

4 green onions, remove roots and split lengthwise

1 Tbs Worcestershire sauce

2 Tbs cider vinegar

In a large Bowl, mix collards and onions with 5 Tbs salt cover with a towel and Let sit overnight.

Remove the greens and gently rise and discard the liquid in the bowl. return rinsed greens to the bowl.

In a processor add the ginger, peppers and garlic . pulse until mixed well and kinda pasty. Place over the greens along with the Worcestershire sauce vinegar and remaining salt massage it in well. Place into a quart jar with a loose fitting lid. Let stand in fridge for two weeks adding some water if needed after a few days.