Anne Rosenzweig's Winter Kimchi

• 2 heads Napa cabbage, cut into quarters
• 1 cup coarse salt
• 1/2 teaspoon cayenne
• 1 head bok choy, cut into 1 1/2-inch lengths and slivered
• 6 cloves garlic, peeled and minced
• 8 scallions, cut into 1 1/2-inch lengths and slivered
• 2 tablespoons peeled and minced or grated ginger
• 3 fresh chilies, minced
• 1 tablespoon sugar
• 2 tablespoons soy sauce

1. Layer the cabbage in a bowl or crock, sprinkling with the salt and cayenne between each layer.
2. Cover with a plate that fits inside the bowl, and weight with cans, jars or rocks.
3. Refrigerate for 1 to 2 days.
4. Drain any accumulated liquid from the cabbage, and rinse it well.
5. Dry and cut the cabbage into 1 1/2-inch pieces.
6. Place a layer of cabbage at the bottom of a glass jar or casserole.
7. Mix together the remaining ingredients, and spread a layer of this mixture over the cabbage.
8. Continue to layer, using all ingredients.
9. Cover with a lid, and refrigerate for 5 days.
10. Keeps well for at least 3 weeks, becoming spicier every day.

cabbage, coarse salt, cayenne, choy, garlic, scallions, ginger, fresh chilies, sugar, soy sauce

Taken from cooking.nytimes.com/recipes/5528 (may not work)