Favorite Napa Kimchee

• 6 pounds napa (Chinese) cabbage
• 8 each scallions, spring or green onions chopped
• 1 1/2 cups carrots shredded
• 2 tablespoons ginger grated
• 2 tablespoons garlic chopped
• 2 tablespoons crystallized ginger (candied)
• 2 teaspoons sugar
• 1/2 cup red pepper flakes preferably Korean style
• 1 tablespoon salt

1. Quarter the cabbage lengthwise, then cut across the quarters into 1 1/2 inch-wide pieces.
2. Put the cabbage in a very large bowl and add the pickling salt.
3. Toss so the salt coats the cabbage evenly.
4. Allow to stand for 30 minutes.
5. Toss the cabbage a couple of times during that time.
6. Rinse the cabbage with cold water and drain.
7. Toss with the remaining ingredients and pack into a large crock or covered pottery casserole.
8. Add water to cover, about 3 cups.
9. Allow to sit on the counter for 1 to 2 days.
10. Store in the refrigerator, covered, in the crock or in individual glass jars.
11. Serve as a relish with any Korean dinner or use in cooking meat or soup dish.

cabbage, scallions, carrots, ginger grated, garlic, ginger, sugar, red pepper, salt

Taken from recipeland.com/recipe/v/favorite-napa-kimchee-42444 (may not work)