Kim Chee

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.