Kimchi

Ingredients

• 14 cups coarsely chopped napa (Chinese) cabbage (about 2 pounds)
• 3 tablespoons salt
• 1 1/2 cups water
• 1 cup coarsely chopped green onions
• 4 teaspoons grated peeled fresh ginger
• 1 1/2 teaspoons crushed red pepper
• 4 garlic cloves, minced

Preparation

1. Place cabbage and salt in a large bowl, tossing gently to combine. Weigh down cabbage with another bowl. Let stand at room temperature 3 hours, tossing occasionally. Drain and rinse with cold water. Drain and squeeze dry.
2. Combine cabbage, water, and remaining ingredients. Cover and refrigerate at least 4 hours before serving.