Ingredients:

1 lg Head Chinese Cabbage
Salt
4 Green Onion With Tops
1 Garlic Clove
1 Hot Red Chili, Dried
1 ts Ginger Root, Grated Fresh

Method:

Cut cabbage in pieces 1 inch long and 1 inch wide.
Sprinkle 2 tablespoons salt on cabbage, mix well and let sit 15 minutes.
Cut green onions and tops in 1 1/2 inch lengths, then cut again lengthwise into thin slices.
Wash salted cabbage three times with cold water; drain and add the onions, garlic, chile, ginger and one tablespoon salt.
Cover with water, mix well.
Cover container and let stand for a few days.
Taste mixture every day.
When it is fermented and acid enough, cover and refrigerate up to 2 weeks.
Makes one quart.