2 pounds napa or celery cabbage

1/2 cup coarse salt

4 cups water

1 1/2 tablespoons crushed red pepper flakes

1 clove garlic, finely minced

1 teaspoon fresh ginger, minced

1 tablespoon granulated sugar

2 green onions, finely chopped

Rinse the cabbage in cold water and drain.

Cut the cabbage into 1−1/2−inch squares.

Sprinkle with salt, add the water, and let stand overnight.

Rinse the cabbage in cold water and drain.

Using a wooden spoon, blend the remaining ingredients and stir this well into the
cabbage pieces.

Pack into a quart jar or other container and cover.

Place the jar in a plastic bag to prevent the odors from spreading to other foods.

Refrigerate and let stand four to five days to cure.