Napa Kimchee

• 6 pounds napa cabbage Chinese celery cabbage
• 1/4 cup pickling salt Korean, kosher
• 8 scallions finely chopped
• 1 1/2 cups carrots shredded
• 2 tablespoons ginger root Freshly-grated
• 2 tablespoons candied ginger
• 2 teaspoons sugar
• 1/2 cup red pepper flakes Korean
• 1 tablespoon salt

1. Remove the limp outer leaves from the cabbage. 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. Toss so that the salt coats the cabbage evenly. Allow to stand for 30 minutes, tossing the cabbage a couple of times during that time.
3. Rinse the cabbage with cold water and drain. Toss with the remaining ingredients and pack into a large crock or covered pottery casserole. Add water to cover, about 3 cups. Allow to sit on the counter for 1 to 2 days. Store in the refrigerator, covered, in the crock or in individual glass jars.

cabbage chinese, pickling salt korean, scallions, carrots, ginger root, candied ginger, sugar, red pepper, salt

Taken from www.yummly.com/recipe/Napa-Kimchee-1663417 (may not work)