Cherokee Kimchee (Kimchi)

I must give credit for the name of this to my late friend, Sherri Alder.  This "relish" became a classic toward the end of a very eventful summer and I was just finishing up the garden, not wanting anything to go to waste.  The recipe makes about 6 pints, but I always sterilize an extra jar, just in case.

4 ears of corn
1 small red cabbage
6 or 7 Tabasco peppers
Equal amounts of water and apple cider vinegar 3-4 cups of each.
1 TBS sea salt.

Sterilize 6 or 7 jars and lids
Blanch corn and cut off cobs when cooled enough to handle.  Shred cabbage.  Combine and gently blend corn and cabbage in large bowl.
Split Tabasco peppers and place one in each sterile jar.  Fill each jar with corn and cabbage mixture, up to about an inch from top.
Add 1/2 tsp. salt to each jar.
Bring water and vinegar to a boil together in kettle.
Fill jars with hot liquid up to 1/4 inch.  Place lids and rings.
Hot water bath for 20 minutes.
Allow sealed jars to sit at least 3 weeks before opening.