- 4 pounds napa cabbage
- 3/4 cup coarse salt
- 1 teaspoon finely minced gingerroot
- 1 cup red pepper powder
- 2 tablespoons sugar
- 3 tablespoons garlic juice
- 1 cup onion juice
- 4 ounces scallions, cut into 1-inch lengths
- 3 tablespoons coarse salt
- Coarsely chop the cabbage into 1-inch pieces. Place in a container. Dissolve 3/4 cup of salt in 2 cups of water and pour over the cabbage. Use your hand to mix it in evenly. Cover and let it pickle for 3 hours. Toss and turn over and pickle it for 3 more hours. Strain the cabbage and discard the salt water.
- In a mixing bowl, combine all the seasonings and mix. Add the scallion last. Let it sit for 10 minutes. Distribute the seasoning on the cabbage and blend in using your hands.
- Tightly pack the cabbage in a gallon-size jar. Cover the surface with plastic wrap and press down to get rid of air pockets. Store at 70 degrees for 24 hours to ferment. Chill before serving.