Hi, Saundra-- I found a recipe awhile back that is supposed to be a variation on kimchee, however, it's not pickled, but semi-stirfried. Because the recipe was rather bland, I made a few adjustments. I'm a "to-taste" cook, so please understand that I don't use measurements for this recipe! You use about 2 tablespoons of oil, canola, veg, whatever your preference, although probably not olive since that would change the flavor. Add ginger root, to taste. If you like ginger, add quite a bit since it's a *very* nice combination with the cabbage. Next add pepper of choice: serranos or thais are particularly nice. In a pinch, I've use a ton of red pepper flakes, which you may want to add in addition anyway (I do, mainly because they tend to coat the cabbage, which neither of the fresh peppers do). Then add a half-cup to a cup of chicken broth depending on the amount of cabbage you''ve used and cook until the cabbage is to your preference. I like mine still crunchy. I have used this dish with stir-fried beef that's been cooked with hot peppers, soy, and hoisin and served both on rice. Hope you enjoy! Regards, Cathy